Rikotata drain excess liquid before you make the filling. dough shells: In a medium bowl, mix the flour, sugar and salt. Add the butter into small pieces and rub into the flour with your fingers until the mixture becomes crumbs. Add egg yolks and wine and stir until smooth dough. Spread a thin piece foil on a flat surface and the dough is placed in the center. Fthe oil is wrapped loosely around it and the dough is pressed so as to fill the gap. Leave to rest in the refrigerator for a few minutes while you prepare the filling. For the filling: Rikotata creases in medium bowl until smooth. Add sugar, cinnamon and wine (allspice) and confused until a smooth mixture. The cream is stirred with a mixer, and was carefully added to the mixture of ricotta. Add and finely grated lemon peel and chocolate chips (optional). Place in refrigerator for half an hour. Coating: A small portion of the dough is rolled out very thin on a floured surface. It cut circles with a diameter of about 10 cm. Must obtain about 24 rounds. Each round is wrapped around the tube cannoli. Where overlapping circles is coated with a little egg white, and pressed so as not to develop the circle. Edges rolled slightly outward. The oil was heated to 180C ° and casings are fried (with tubes) until they are crisp (2 to 3 minutes). Shells are removed from the oil and very carefully with a kitchen towel, separated from the tubes. Place on paper towels to cool and drain it the oil. Filling: Just before serving, put the stuffing in Posh and shells are filled on both ends, so the cream goes through the whole casing. Decorate with chocolate chips and powdered sugar. * The dough should be very thin prepare if not to become thick and hard shells. If you do not posh, you can use a suitable bag and cut a corner and. Do not fill the shells with cream in advance to stay crunchy.