Cannoli

Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening until mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir until dough forms a ball. Divide flour in half. On lightly floured sureface roll each half to slightly less than 1/8-inch thick. Using a knife and paper pattern, cut dough into ovals 6 inchs long by 4 inches wide. *Do not reroll trimmings!* Beginning with long sides, roll dough loosely onto cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil (375F.) for 1 to 2 minutes. Drain. When cool enough to handle remove cannoli from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cannoli using a pastry tube/bag to force fill into them. Sift powdered sugar over them. Makes about 20 cannoli.