Make the Dough: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until it looks like coarse crumbs. Add the whole egg, egg yolk, and Marsala wine. Pulse until a shaggy dough ball forms.

Knead and Rest: Turn the dough onto a clean counter and knead for about 3 minutes until smooth. Place it in a lightly oiled bowl, cover it, and let it rest for at least one hour.

Heat the Oil: While the dough rests, pour about 2 inches of oil into a heavy pot or Dutch oven. Heat it over medium heat until it reaches 350°F.

Roll and Cut: Roll the dough out very thin, about 1/16th of an inch thick. Use a 4-inch round cookie cutter to cut out circles.

Wrap the Dough: Lightly oil your cannoli forms. Wrap one dough circle around each form. Brush a little egg white where the edges overlap and press firmly to seal.

Fry the Shells: Carefully place 3 or 4 shells into the hot oil. Fry for about 1 to 2 minutes, turning them, until they are golden brown and bubbly. Use tongs to remove the shells and place them on a paper towel-lined plate to drain.

Cool the Shells: Carefully slide the hot shell off the form. Let the forms and shells cool completely before repeating with the remaining dough.

Make the Filling: In a medium bowl, combine the strained ricotta, powdered sugar, and vanilla extract. Use a hand mixer to whip the ingredients until completely smooth and creamy.

Assemble: Transfer the ricotta filling to a piping bag. Pipe the filling into each shell from both ends. Dip the ends in optional toppings like mini chocolate chips or chopped pistachios and dust with powdered sugar before serving.