Cannoli

I had a request for a recipe for cannoli's  
I've only made them once in my life, a long time ago. This was the recipe I used. I think I need to get back into making more baked goods....what do you think?

BTW: did you know you can order a cake from AmandaCakes anytime? I'd prefer 10 days notice minimum. You can contact me here.

what you need:

shells
2 1/2 cups ap flour
1 1/2 eggs plus 2 yolks
1/4 cup melted butter
1/2 cup marsala
1 egg white, beaten
oil, for frying

filling
1 lb whole milk ricotta, drained
3 Tbsp confectioner’s sugar

optional flavors to add:1/4 lemon, juiced
1/2 tsp vanilla
2 tsp orange rind, grated
mini chocolate chips

make the shells: 

place the flour on a work surface and make a well in the center.
mix eggs, yolks, butter and marsala then add to the well.
Gradually incorporate the flour, little by little using a fork. 
knead the dough until smooth, about 10 minutes. 
let rest, covered with a damp cloth, about 30 minutes in the refrigerator. 

roll the dough very thin and cut into 4-inch circles. It's very important to have the dough THIN!!!

loosely wrap the dough circles around the cannoli tubes and seal the overlap with beaten egg white. 
add oil to a pan and fry until golden brown.
remove from oil and carefully slide off the tubes. 
cool on a wire rack.

for the filling: 

drain the ricotta in a cheesecloth-lined colander in the refrigerator for at least an hour.
whip in the confectioner’s sugar with a fork. 

just adding sugar keeps the ricotta flavor very pure, but for a more varied flavor, add the lemon juice, vanilla and orange rind. (i prefer it with just ricotta, sugar, and a little vanilla) 

Using a pasty bag pipe the filling into the shells just before serving. 

sprinkle with chocolate chips and dust with confectioner’s sugar.