Strawberry and Ricotta Cannoli

Ingredients

Shells

• 4 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 Tablespoons butter, at room temperature
• 2 egg yolks
• 3/4 cup white wine
• oil, for frying

Filling

• 2/3 cup strawberries, pureed
• 1/2 cup confectioners' sugar, plus extra to dust
• 1 1/4 cups ricotta
• 1/2 cup mascarpone cheese

Directions

1. To make shells, mix flour, sugar and salt in a bowl. Cut in butter, add egg yolks. Stir in wine, 1 tablespooon at a time, until dough clings together.
2. Form a ball with the dough and let stand for 30 minutes.
3. Roll dough almost paper thin, on a well-floured surface.Using the rim of a bowl 4-5 inches across, cut circles.
4. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
5. In a deep pot heat 3-4 inches of oil. Fry shells on the tubes 2-3 at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed.Remove from hot oil and drain on paper towels, seam side down.Let cool 1-2 minutes before removing tube. Leave cannoil shells on paper towel, seam side down to cool completely.
6. For filling, Place the strawberries in a bowl with 2 tablespoons of the sugar and stir until well combined.
7. Combine the ricotta, mascarpone and remaining 1/3 cup confectioners' sugar in a bowl and stir until smooth. Fold in the strawberries until mixture is well combined. use a piping bag with a fluted nozzle to fill the cannoli. Dust with extra confectioners' sugar to serve.