Cannoli

Roll and Cut: Divide the dough in half. Using a pasta machine or rolling pin, roll the dough out until it is very thin (about 1/16-inch thick). Using a 4-inch round cutter, cut out circles of dough.

Shape the Shells: Lightly oil metal cannoli tubes. Wrap a dough circle loosely around each tube. Brush one overlapping edge with a little beaten egg white and press firmly to seal. Do not stretch the dough too tight, or it will tear when frying.

Fry the Shells: Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully drop the tubes into the hot oil, frying 2-3 at a time. Fry for 1-2 minutes until beautifully blistered and deep golden brown. Remove with tongs to a paper towel-lined rack. Let cool slightly before gently sliding the shells off the metal tubes to cool completely.

Prepare the Filling: Push the well-drained ricotta through a fine-mesh sieve into a bowl to ensure it is perfectly smooth. Gently fold in the powdered sugar and vanilla extract until combined. Do not over-mix, or the ricotta will become runny.

Fill and Garnish: Transfer the ricotta filling to a piping bag fitted with a large round tip. Pipe the filling into one end of the cannoli shell to the center, then pipe from the other end. Dip the exposed ends into mini chocolate chips or chopped pistachios. Dust with powdered sugar and serve immediately (filled cannoli will become soggy if left sitting).