For the shells I adapted several recipes and came up with this:
1 1/3 cups flour
1 tablespoon shortening
1 pinch salt
1/2 teaspoon sugar
white wine (chardonnay)
Mix together flour, shortening, salt and sugar.
Add enough wine to make a stiff but workable dough.
Roll dough out 1/8 inch thick.
Cut rolled dough into 5x5 inch squares.
Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
Press together to seal seam.
Fry in deep fat, one at a time, until deep golden brown.
Carefully remove fried cannoli shell from tube.
Cool completely before filling.
For the filling:
2 cups Ricotta Inpastata cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
2 tablespoons rum
1/2 pound semisweet chocolate, melted
In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip each end of the cannoli in the melted chocolate. Drizzle chocolate over the remaining middle.