Cannoli
(Makes 18 to 20)

Shell:
1-1/3 cups flour
1/4 teaspoon salt
1 egg yolg (or 1 egg white)
1 tablespoon Sciabica's Mission Spring Olive Oil
1/4 cup sweet white wine
3 to 4 inches of Marsala Olive Oil in a deep pan

In a mixing bowl, add flour, salt and sugar. Add wine, olive oil and egg, stir until dough holds together. Addin more wine if needed.

Knead dough on lightly floured board until smooth. Cover and let rest 40 to 60 minutes.

Roll dough out to 1/8 inch thick (or use a pasta machine). Cut into 4 or 5 inch squares. place cannoli tube across corners of squares. Fold one corner around tube, pressing the other corner together, noisten with a little water.

Cook 2 or 3 at a time in about 3 or 4 inches of olive oil, until golden brown. Remove cannoli shell carfully, let cool before filling.

Filling:
2 cups ricotta
1/2 cup confectioners' sugar
1/3 cup milk chocolate chopped small
1 teaspoon vanilla
1 cup cream, whipped
2 tablespoons rum liqueur
1/4 cup candied cherries, chopped
1/4 cup candied orange peel, chopped
1/2 cup pistacios or almonds, ground

Combine all ingredients in a mixing bowl except candied cherries, fold in whipped cream gently.

Fill cannoli with baby spoon, dip each end into nuts, place 1/4 candied cherry on both ends. sprinkle with confectioner's sugar. Place each cannoli in a cup cake liner.