If using a brand of ricotta that has a lot of moisture, place the ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate and let drain for at least 2 hours.

Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until smooth. Taste the filling and add additional sugar, if necessary, according to taste. Refrigerate while you prepare the cannoli shells.

Place flour and sugar in a large bowl. Make a well in the centre and add the egg, oil, red wine and milk. Use a fork to beat the wet ingredients and gradually incorporate the flour in order to form a dough. Knead on a lightly floured surface until smooth, about 5 minutes.

This dough does not require a resting period and can be rolled immediately. Divide the dough into 4 pieces. Work with one piece of dough at a time and keep the remaining pieces covered to prevent from drying out.

Use a pasta roller or a rolling pin to roll out the dough as thin as possible. Cut 4-inch dough circles with a cookie cutter.

Wrap the circles around the cannoli molds and use a beaten egg white to seal the ends.

Fill a deep heavy bottomed pot with about 2 inches of oil. When the oil is hot, fry 3 or 4 cannoli shells at a time until golden and bubbly. Transfer to a paper towel lined plate or tray.

Use 2 paper towels to carefully separate the cannoli molds from the shell. Continue frying the remaining rounds of dough.

Fill the cannoli shells with the ricotta cream once they are completely cooled. Pipe the cream at both ends of each cannoli shell making sure that the cream reaches the center of the shell. Top the ends with chopped pistachios and chocolate chips (optional). Dust with powdered sugar before serving.