Ingredients:

1 1/2 cups ricotta, preferably fresh
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons olive oil
1 teaspoon white vinegar
1/3 cup dry red wine, or as needed
3/4 cup confectioners sugar, plus more for decoration
3 tablespoons chopped bittersweet chocolate
1 1/2 tablespoons finely chopped candied orange rind
1 1/2 tablespoons chopped toasted pistachios (see Note below), plus
more for serving
Vegetable oil for frying
Honey

Directions:

Place the ricotta in a cheesecloth-lined sieve and place the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to 1 day.

To make the pastry:

Combine the flour, sugar and salt in a food processor fitted with the metal blade. Add the oil, vinegar and 1/3 cup of the wine. Process the dough, adding more red wine, a few drops at a time if necessary, until the mixture forms a smooth, supple dough. Wrap the dough in plastic wrap and refrigerate from 2 hours to overnight.

Combine the drained ricotta and 3/4 cup confectioners sugar in a mixing bowl. Beat with a handheld electric mixture until the mixture is light and fluffy, about 2 minutes. Fold in the chocolate, orange rind and pistachios. Store in the refrigerator until needed.

On a lightly floured surface, roll half the dough out to 1/16-inch thick, about the thickness of a dime. Cut the dough into 4-inch rounds and transfer them to a lightly floured kitchen towel. Repeat with the other half of the dough. Gather the scraps together and re-roll, cutting as many rounds as possible. You should have at least 18 rounds. Let the dough rest at least 15 minutes before continuing.

Pour enough of the oil into a large, heavy skillet to fill about 1/2-inch. Heat over medium heat until the oil appears rippling and an edge of one of the dough rounds gives off a slow sizzle when dipped in the oil. (The oil will register 350 degrees F on a deep frying thermometer.) Add as many rounds to the oil as will fit without touching. Fry, turning once, until both sides are golden brown, about 2 minutes. The dough circles with bubble and take on an irregular shape as they fry; make sure the oil is deep enough to cook and brown all the surfaces of the dough as they fry. Adjust the heat during cooking to maintain a lively sizzle and to give the dough a chance to cook through to the center. Don't allow the oil to get too hot: the dough colors quickly and can burn before the center is sufficiently cooked. Transfer the cooked rounds to paper towels to drain and fry the remaining rounds, adding more oil to the pan and waiting for the oil to reheat as necessary. Cool the circles completely before continuing.

To assemble the cannoli:

Place a circle of the fried dough in the center of a serving plate and top with a rounded 2 tablespoons of the ricotta filling. Repeat and top with a dough circle. Make 5 more stacked cannoli in the same way. Drizzle honey over each and sprinkle with powdered sugar. Sprinkle some of the chopped toasted pistacchios around the cannoli.

Note: To make chopped toasted pistachios, first shell the nuts. Blanch the shelled nuts in vigorously boiling unsalted water until they turn bright green and the skins are loosened, about 20 seconds. Drain the nuts and immediately run them under cold water. Slip off the skins and drain them briefly on paper towels. Toast the nuts on a baking sheet in a 350 degrees F oven until lightly browned, about 10 minutes. Remove and cool completely before chopping.