Cannoli

2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta cheese
1 cup mascarpone cheese*
3/4 cup sifted confectioners’ sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided
1/4 cup sifted confectioners’ sugar

Combine first 3 ingredients 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 roll dough to 1/16 inch thickness.
Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin.
Place a cannoli form down the lengthwise center of oval, and roll dough around form.
Moisten seam with water to seal.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F.
Fry cannoli shells 1 minute or until golden brown.
drain on paper towels, and cool about 5 seconds.
Carefully remove cannoli form.
Cool shells completely.

Thoroughly drain ricotta cheese in a strainer, discarding liquid.
Place ricotta cheese in container of an electric blender or food processor, and process until smooth.

Combine ricotta, mascarpone cheese, 3/4 cup confectioners’ sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Fold in 2 grated squares of chocolate; chill 4 hours.

Pipe or spoon filling into shells.
Sprinkle shells with 1/4 cup confectioners’ sugar and exposed filling with remaining grated chocolate.
Serve immediately.

* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well.
Use 1 cup mixture for recipe, reserving remainder for other uses.