FILLING:
10 ounces of Ricotta cheese
1/2 cup of extra fine granulated sugar
1 teaspoon of vanilla
4 tablespoons of milk
2 tablespoons of chocolate chips

Place flour directly on large board or table. Make a well in the center of the flour; gently fill well with wet ingredients; wine, honey, sugar, salt, whole egg, egg white and cinnamon. Mix texture thoroughly until stiff. Shape into ball, wrap in plastic and chill for two hours. Working with one piece of dough at a time, roll out on lightly floured surface. Roll out thin. Cut dough into 4 inch squares. Wrap each square diagonally around metal or wooden cannoli form and fasten with egg white. Keep dry in oil until golden brown. Fry a few at a time. Cool slightly and remove from forms. Combine and beat together the Ricotta cheese, sugar and vanilla until smooth. Stir in milk. Add chocolate chips. Refrigerate until ready to use. Just before serving, fill cannoli shells with Ricotta filling and sprinkle shells with confectioners sugar. Shells may be stored for up to two months in an air tight, sealed container. 

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