Cannoli

FOR SHELLS: Combine flour, salt and sugar 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 and roll to 1/16" thickness.

Cut into 3 1/2" circles, and roll circles into 5" ovals. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3" into a Dutch oven and heat to 350 degrees F. Fry cannoli shells one minutes, or until golden brown. Drain on paper towels and cool about 5 seconds. Remove the form and cool cannoli shells completely.

FOR FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid. Put ricotta in a processor and process until smooth. Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy. Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours. Pipe, or spoon. filling into shells. Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.