Into a bowl sift together the flour, sugar and salt.
With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. With a cutter, cut out a few rounds 5-inches in diameter. Wrap each round onto a cannoli mold, sealing the edges with egg white.
In a deep sauté pan, heat the oil to 350°F.
Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis and add to rest PREDONE.
(Note: Shells can be made 3 days in advance and kept at room temperature in an airtight contaIner.)
Have the cream whipped.
Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, Nocella and candied fruit. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that themiddle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a wax paper lined baking sheet with others PREDONE.
Yield: Makes 12 – 15 cannoli