Preparation:
Combine flour, salt, and sugar in a bowl make a well in the center place egg and butter in the well stir with a fork, until well mixed mix in sauterne, a tablespoon at a time, until mixture holds together form into a ball cover with plastic and allow to rest for 15 minutes rollout dough to a thickness of 1/16 inch, on a floured board cut into 3-1/2 inch circles roll into ovals wrap around cannoli tubes, flaring ends slightly heat 2-inches of oil to 350-360 degrees in a large saucepan deep fry 2-3 at a time, until golden remove with tongs to drain for 5 seconds slip tube out allow to cool completely on a cooling rack blot with paper towels store cooled tubes airtight for up to 2 days combine ricotta cheese, 3/4 cup powdered sugar, vanilla, and 1/8 cup chopped chocolate in a food processor process until smooth fold in whipping cream to mix well spoon into a pastry bag with a large plain tip pipe into cooled tubes to fill completely arrange 2 tubes onto each individual serving dish sprinkle with powdered sugar garnish each end with chopped chocolate and a cherry half serve at room temperature |
