Instructions: 1. Make Filling: In a large bowl, with portable electric mixer, beat ricotta cheese one minute. Add 2.5 cups confectioners sugar, and beat until light and creamy-about 1 minute.

2. Add chocolate, citron, cherries, cinnamon; beat at low speed until well blended. Refrigerate, covered, until well chilled-at least 2 hours.

Meanwhile, make Cannoli Shells.

3. Sift flour with sugar and cinnamon onto a board. Make a well in center, and fill with Port. With a fork, gradually blend flour into Port.

When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour).

4. Refrigerate dough, covered, 2 hours.

5. In deep-fat fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3 to 4 inches deep), to 400 F on deep-frying thermometer.

6. Meanwhile, on lightly floured surface, roll one third of dough to paper thinness, making a 16-inch round. Cut into eight 5-inch circles.

Wrap a circle loosely around a 6-inch-long cannoli form or dowel, 1 inch in diameter; seal with egg yolk.

7. Gently drop dough-covered forms, two at a time, into hot oil, and fry 1 minute, or until browned on all sides (turn, if necessary). With tongs or slotted utensil, lift out of oil, and drain on paper towels. Care- fully remove forms. Continue until all dough is used.

8. Just before serving, with teaspoon or small spatula, fill shells with ricotta mixture. Garnish ends with chopped pistachios; sprinkle tops with confectioners sugar.

Makes 24.
Note: Cannoli Shells can be made a day or two ahead and stored, covered, at room temperature, then filled about 1 hour before serving.

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