Add the flour, salt, and sugar to the bowl of a food processor and pulse to combine. 

Add the butter and pulse until the butter is the size of peas-- about 30 seconds. 

Next, add the egg and wine and pulse until the dough comes together in a ball. 

Wrap the dough in plastic and place it in the fridge to chill while you prepare the filling and oil. 

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream forms stiff peaks-- about 2 minutes. 

Next, add the strained ricotta, powdered sugar, and cinnamon. Fold them gently into the whipped cream. 

Transfer the mixture to a piping bag fitted with a large tip and place it in the fridge until ready to use. 

Heat at least two inches of oil in a large dutch oven to 365ºF. 

Fry for 2-3 minutes, or until the cannolis are golden brown and crisp. 

Remove the cannoli shells from the rings and repeat with the remaining dough. Place the fried shells on a wire rack to cool. Be careful-- the rings will be hot! 

When you’re ready to serve, fill the center of the shells with the ricotta filling and dip the edges into chocolate chips. 

Garnish with powdered sugar and enjoy immediately. 

Store any unfilled shells in an airtight container at room temperature for up to two days. Store the filling in the fridge until ready to use.