For the Pastry Shells: In a large bowl, combine the flour, sugar, salt, and cinnamon (if using). Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the beaten egg and gradually add the white wine (or water) until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and refrigerate for at least 1 hour.

1. Roll and Shape the Dough: Roll the chilled dough to 1/8 inch thickness on a floured surface. Use a 4-inch round cutter to cut out circles. Wrap each dough circle around a cannoli tube, sealing the edges with a little water.
2. Fry the Shells: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the dough-wrapped tubes in batches for 2-3 minutes until golden brown. Remove and drain on paper towels. Once cool enough, slide the shells off the tubes.
3. For the Filling: In a medium bowl, combine ricotta, powdered sugar, vanilla, and cinnamon (if using). Mix until smooth. For a smoother texture, strain the ricotta. Stir in chocolate chips if desired.
4. Fill the Cannoli: Once the shells are completely cooled, pipe or spoon the ricotta mixture into the shells, filling them generously.
5. Garnish and Serve: Dip the ends of the filled cannoli in pistachios, chocolate chips, or candied fruit. Serve immediately or refrigerate for a few hours before serving.