---FOR PASTA---
1 1/3 c  Flour
Pinch of salt
1/2 ts Sugar
1 tb Grated orange or lemon rind
1 tb Butter
Marsala wine
1    Egg white, beaten
Oil; for frying

–FOR FILLING–
1 lb Ricotta cheese
2 tb Miniature chocolate bits, or
Shaved semi-sweet chocolate
1 tb Candied citron, or glaced
Fruit; slivered
2 tb Sugar

PASTA: Combine flour, salt, sugar, citrus rind and
butter and blend well. Add Marsala by the teaspoonful
until dough is stiff. Chill for 2 hours. Roll dough on
a lightly-floured board into a large rectangle. Cut
into 4″ squares. Wrap squares around cannoli tubes so
that 2 corners fold over and two corners point
outward. Brush the touching corners with egg white so
that they will stick together. Deep fry in hot oil
until golden. Cool and remove from tubes. Fill. Makes
10 to 12 cannoli. If you dont have cannoli tubes,
make 2″ diameter tubes out of heavy-duty aluminum foil
and fold dough accordingly. FILLING: Combine all
ingredients and fill the cannoli.