Cannoli Chips & Dip

Place the ricotta in a fine-mesh sieve or cheesecloth and strain to remove excess liquid. I prefer using cheesecloth so you can gently squeeze out the moisture. Straining overnight is best for a thick, creamy dip.
500 grams whole-milk ricotta cheese
Add the powdered sugar, vanilla, and salt to the strained ricotta and fold until smooth and combined.
90 grams powdered sugar, ½ teaspoon vanilla extract, ¼ teaspoon fine sea salt
In a separate bowl, whip the heavy cream until fluffy. Gently fold the whipped cream into the ricotta mixture, then fold in your mix-ins. Set aside.
60 grams heavy cream, mini chocolate chips

In a bowl, whisk together the flour, sugar, and salt. Grate the butter directly into the dry ingredients and mix until evenly distributed.
250 grams all purpose flour, 2 tablespoons granulated sugar, ½ teaspoon fine sea salt, 42 grams unsalted butter
Make a well in the center and add the white wine vinegar and marsala wine. Mix with a wooden spoon until the dough is mostly combined, then turn out onto a lightly floured surface and knead until a smooth dough ball forms.
2 teaspoons white wine vinegar, 120 grams marsala wine
Roll the dough very thin - slightly thinner than a tortilla. Use a knife or pizza cutter to cut into triangles (they don’t need to be perfect). Roll each piece out once more before frying.
Carefully heat the oil to ~365 F. Fry the chips for 30-45 seconds per side, until golden and crisp.
Transfer to a baking sheet lined with paper towels to absorb excess oil.
Serve with cannoli cream & enjoy!