. Making the Shells:
Mix Ingredients: Combine the dry ingredients (flour, salt, sugar, and optional cocoa) in a large bowl. Add lard and incorporate. Mix in the egg yolk and vinegar, then slowly add wine until a soft, pliable dough forms. Knead until smooth and elastic.
Rest: Wrap the dough in plastic wrap and refrigerate for at least an hour.
Roll & Shape: Roll out the dough into thin sheets (use a pasta maker if available). Cut out 8 cm (4-inch) circles using a pastry ring or cut squares. Wrap the dough around cannoli tubes, overlapping the ends. Brush the inside of one end with egg white or water, pressing to seal.
Fry: Deep fry in moderately hot oil (180°C/350°F) until golden and bubbly. Let cool, then gently slide the shells off the tubes. Repeat until all dough is used.
2. Making the Filling:
Prepare Ricotta: Press the ricotta through a sieve into a bowl. Add confectioner’s sugar and mix thoroughly. Add rosewater or milk and whisk until creamy and smooth. If desired, stir in chocolate chips or candied fruit.
Chill: Chill the filling for at least an hour.
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