Sift flour with salt and sugar. Make a well in the center; put in the egg and butter. Stir with a fork, working from the center to moisten the mixture. Add wine, 1 TBSP at a time, until dough begins to cling. Form into a ball and cover for 15 minutes.
Roll out dough on floured surface about 1/16" thick. Cut into 3 1/2"circles and with a rolling pin roll into ovals. Wrap around Ateco Cannoli Forms; seal the edges with the egg white and flair the ends slightly.
Heat frying oil to 350F and fry 2-3 at a time until golden, about a minute. Remove with tongs and place on paper towels, cool a few seconds and gently slip the form out of the shell. Cool before filling.
Filling and Decorating:
Blend ricotta until smooth. Fold in powdered sugar and vanilla. Mix in zest and chocolate; chill several hours or overnight. Use pastry bag and #2D tip to fill shell. Garnish ends with pieces of chopped chocolate. Melt coating chocolates and fill small parchment cones with red and green. Cut small hole in tip and drizzle red and green over middle of shell. Dust with powdered sugar.
Recipe from Ateco Cannoni Forms Package