Cannoli

SHELLS: Combine flour, salt and sugar in a medium bowl.

Cut in butter until mixture resembles coarse meal.

Stir in beaten egg.

Gradually stir in wine, mixing well.

Shape dough into a ball, cover and refrigerate 30 minutes.

Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.

Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.

Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.

Moisten seam with water to seal.

Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.

Fry cannoli shells one minutes, or until golden brown.

Drain on paper towels and cool about 5 seconds.

Remove the form and cool cannoli shells completely.

FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.

Put ricotta in a processor and process until smooth.

Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.

Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.

Pipe, or spoon. filling into shells.

Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.

NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.