- 3 ½ oz Italian “00” flour or all-purpose flour
- ⅜ oz unsweetened cocoa powder
- ½ oz sugar
- 1 egg
- 1 tablespoon Marsala wine , (rum)
- ⅜ oz butter
- 1 pinch salt
Combine the flour, cocoa, butter, egg, sugar, and a pinch of salt on a work surface; then add the marsala and continue to knead. When the dough is homogeneous, let it rest for about 30 minutes.
Meanwhile, prepare the filling: Pass the ricotta through a sieve into a bowl, stir in the other filling ingredients, and refrigerate.
Roll out the dough and cut it into 4-inch (10 cm) squares. Wrap the squares diagonally around metal cannoli tubes.
Pour enough oil into a Dutch oven or other heavy pot so that it will be deep enough to submerge the cannoli. Heat the oil, and when hot, fry the cannoli for 1-2 minutes. As soon as the dough becomes golden, remove from the oil, drain on paper towels, and let cool. Then remove them from the metal tubes.
Spoon the cannoli filling into a pastry bag and fill the cannoli. Dust with confectioners’ sugar and serve immediately. (After some time, the humidity of the filling will make the dough lose its crispness.)