Cannoli

1. Mix dry ingredients in a mixing bowl.
2. Using a stand mixer, mix in the butter. 
3. Next, gradually add in the egg and orange juice/ marsala wine and vinegar. The dough should start come together. Add more juice/wine if needed. 
4. Transfer to an oiled bowl, and cover with plastic wrap. Put the dough in the fridge and let it rest for 45 minutes.
5. After it is done resting, heat the oil in a pot. I use an oil catcher to keep it from splattering on me. You can tell it is hot when you drop water on it and it fizzes. But make sure it is not smoking! 
6. Meanwhile, roll out the dough very thin on a floured surface. Or, you can use a pasta maker (which is what I did) and get dough thin (around the 4 setting). 
7. Next, cut it into shapes! I made rectangles. 
8. Drop the shapes into the oil, a few at a time, careful to not overcrowd. Cook for 30 seconds or until they float, then turn them over and cook another 15 seconds. This takes some adjusting I found. Some cooked fast, others slow. 
9. Remove from oil and put on a paper towel to remove excess oil. 
10. Let cool (5 minutes or more). 

While the dough is resting in the fridge, prep the filling! 

1. Strain ricotta. You want it dry! Once drained, return to the fridge until you are ready to use it. 
2. Add the ricotta and sugar together in a bowl and beat it until fluffy. About 4 minutes. 
3. Fold in the zest, vanilla, and almond. You can also add chocolate chips! 
4. Cover with plastic wrap and keep in the fridge until you reach the filling stage.
5. If it turns out too wet, you can cool it longer. But that did not work great for me....

Layer sheets of crispy dough with the filling, dust with powdered sugar, and serve!