Drain 1kg of sheep's milk ricotta in a sieve overnight.
Knead 250g of all-purpose flour, 30g of sugar, 30g of lard, 50ml of Marsala, 1 medium egg, 2 teaspoons of white wine vinegar, ½ teaspoon of ground cinnamon, a pinch of salt, and a little orange zest into a smooth dough. Chill for 2 hours.
Roll the dough through a pasta machine, folding and rerolling, until 1/16in / 1.5mm thick. Cut out 4in / 10cm circles, wrap each around a cannoli tube, and seal the edge with a little egg yolk.
Heat 1 liter of vegetable oil to 350°F / 175°C. Fry the shells a few at a time, turning occasionally, until golden. Drain on paper towels, cool, and slide off the tubes.
Mix the ricotta with 300g of sugar, press through a sieve until smooth, and stir in dark chocolate chips to taste. Pipe into the shells, then finish with chopped pistachios, candied orange, and a dusting of icing sugar.
