Mix together the flour, sugar, and salt. Once combined, add the Crisco, mixing it with your fingers. Once it’s pebbly, like pie dough add the eggs and wine. Mix well with your hands until combined. Wrap the dough in plastic so it doesn’t dry out.
In a large skillet or deep fryer, pour about 40 oz of oil. Heat it to 375 degrees and lightly grease the outside of 6 metal cannoli tubes.
While the oil is heating, roll out the dough to pie crust thickness, or slightly thinner, about 1/8 inch. With a rolling cookie cutter, cut a circle in the dough about six inches in diameter. Wrap it around the cannoli tube and where it overlaps, rub some of the beaten egg to seal the cannoli shell together. (I just sat the tube on the dough and rolled around it, eyeballing how much dough I would need. It doesn’t need to overlap too much — that was my mistake with the first several I fried.)
Then carefully place the dough-covered tube into the hot grease. Let it fry for about 3 to five minutes or until it’s golden brown. Carefully remove it from the pan. You can cook a few at once, but I didn’t do more than three, so I could keep an eye on them.
Once the tubes have cooled enough to touch, gently remove the metal cylinders, grease their outsides and make more cannoli until the dough is all used up.
Melt the chocolate chips in the microwave or on the stovetop and and add the whipping cream. Mix together until smooth, then blend it into the 1/2 white filling.
Now comes the fun part. Find 2 clean plastic Ziplock bags. (Or, use pastry bags.) Fill one with chocolate filling and one with vanilla. Snip off one end of the plastic bag and squeeze it to squirt the ricotta filling into separate ends of the cannolo. (One is a cannolo, multiple are cannoli in Italian.)
Sprinkle the cannoli with powdered sugar and serve. Do not fill until ready to serve because they get soggy.
If you like, you can dip the ends into chocolate chips or pistachios, but I like them plain. Enjoy!