Place the flour in a bowl, put sugar, egg, salt, oil and try to mix things up. Gradually add the wine, knead rather stiff dough. Form a ball, cover it with foil and either leave it outside, or put in the refrigerator, it seems to me that the fridge has nothing to do with the dough-not sand. Mix ricotta with sugar, add vanilla. If you want, you can whip the cream, add the cream and stir. For frying tubes need those iron tubes for cannoli. From the dough make the sausage, cut off from it pieces of dough and thinly roll them. Or thinly roll out the dough and cut out a fairly large glass mugs. It's two basic technology options for baking. Ravioli, ravioli, pies do either way..

Wrap cannoli dough iron and fry in a deep frying pan in very hot oil, carefully, trying not to get burnt from time to time turning them. Pulling them out too carefully, allowing the oil to drain and put on paper napkins to some extent to remove excess oil.

When everything has cooled slightly, remove wafer rolls and fill them with cream using a pastry cone. Sprinkle with powdered sugar, home made, nut crumbs or grated chocolate. You can complicate cream, add the grated chocolate or grated toasted nuts. I made a half batch of cream. Unused dough for cannoli can be stored for a month in the freezer.

So it looks like in Sicily, in the real Connolly is oil put lard. In the window Paste the inscription con Ricotta