Combine the dry ingredients by whisking together the flour, granulated sugar, cinnamon, and salt in a bowl until evenly mixed.

Add the softened butter, egg yolk, and white wine (or vinegar) to the dry mix. Stir until a cohesive dough forms.

Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Roll out the rested dough to about 1/8 inch thick.

Cut out circles of dough using a round cutter (around 3 inches in diameter).

Heat the oil in a deep skillet or pot to 350°F (175°C).

Wrap each dough circle around a cannoli tube or cone-shaped mold, sealing the edges with a tiny bit of water.

Fry the shells for 2–3 minutes until they are golden brown and delightfully crisp. Carefully remove them and drain on paper towels.

Mix the filling by combining ricotta cheese, powdered sugar, vanilla extract, and cinnamon in a bowl.

Fold in mini chocolate chips if desired.

Cool the shells completely before carefully removing them from the molds.

Fill each shell with the ricotta mixture using a piping bag or small spoon.

Dust with powdered sugar and garnish with chopped pistachios or extra chocolate chips.

Serve immediately and enjoy!