1- First, mix the flour, cocoa powder, sugar, and salt in a bowl. Cut in the butter and egg yolks, then slowly add the wine to form a dough. Knead it well and pop it in the fridge for at least 4 hours to let it rest.

2- Once the dough is ready, roll it out thin and cut it into circles. Wrap those around cannoli tubes, seal the edges with a bit of water, and fry them in oil at 350°F for 1-2 minutes per side. Drain them and let them cool completely before moving on.

3- For the filling, strain the ricotta to get rid of extra moisture, then blend it with powdered sugar, cocoa powder, and vanilla extract until it’s nice and creamy. Melt the chocolate and dip the cooled shells in it, adding chopped nuts if you like. Pipe the filling into the shells right before you serve to keep everything crisp. For a cool twist, try serving these with an easy no-churn ice cream for a refreshing pair.