Add the flour, sugar, and salt to a food processor and pulse for about 10-15 seconds until thoroughly combined. Add in the butter and pulse again until you have a finely crumbly dough.
Add in the wine and egg and pulse until the dough comes together. Turn out onto a clean surface and knead together until smooth, about 5-6 minutes, although it could be a little longer. Wrap the dough tightly in plastic wrap and rest in the fridge for at least an hour.
When the hour is just about up, get a large heavy-bottomed pot and add the oil. Heat the oil over medium heat until it reaches 360°.
Cut the dough ball into 4 pieces and roll out one at a time, leaving the remaining pieces covered in the fridge until ready to roll out. Roll the dough on a well-floured surface as thin as you can. 1/4 inch is going to be too thick, so try rolling it even thinner. The thinner the dough, the better it will crisp up when you fry it. Cut into 4-inch circles using a cookie cutter.
Lightly spray the cannoli forms with cooking oil, or brush them with vegetable oil. Wrap the dough circles around the cannoli forms and brush the edge with the egg wash and press the opposite side of the dough to it. Take the time to really press the edge together to make sure they come together as one. If you don't seal it well enough it could come apart in the oil.
Use tongs or a spider to immerse shells in the hot oil (about 3-4 at a time, depending on the size of your pot. Don’t overcrowd them!) and fry until golden brown all around, about 1-2 minutes. Turn the shells as needed and try to keep the oil temp between 360° and 380° while frying.
Carefully remove the shells from the oil using tongs and transfer them to a plate lined with paper towels to drain. Let cool slightly before using the tongs to pull the form free from the shell. Let cool completely.
Repeat with remaining dough until all the dough has been used. When using scrap dough, press together and let rest for at least 10 minutes before rolling it out again.
Be sure to strain the liquid from the ricotta using cheesecloth otherwise, the dip can be runny. Place several layers of cheesecloth in a strainer and add the ricotta. Let drain for at least 20 minutes before squeezing by hand to remove the excess liquid. This can take a bit of time, but it's worth it to get a better consistency!
Add the strained ricotta and powdered sugar to a mixing bowl. Beat with a paddle until just combined.
Pipe filling into fully cooled cannoli shells and dip the ends in mini chocolate chips or chopped pistachios if desired. Dust with powdered sugar and serve immediately.