Place ricotta cheese on a stack of paper towels and blot out any excess moisture. If you use good ricotta, you probably won’t get much drainage. Transfer to food processor. Add cream cheese and process until smooth and creamy. Scrape sides of bowl. Process a little more, then add confectioners’ sugar, vanilla and lemon juice; process for another 30 seconds.

Whip the cream with a handheld mixer and fold into the cheese.

To make shells, mix flour, sugar and salt in bowl of food processor. Add butter and pulse until mixture is coarse. Combine egg yolk, wine and vanilla and add to processor. Pulse until mixer comes together. If mixture still seems too dry, add water 1 tablespoon at a time until it comes together when pinched. Empty onto a sheet of waxed paper and shape into a ball. Let stand for at least 30 minutes or until ready to use.

Divide dough into 10 equal pieces and shape each into a ball. Press and then roll each ball into a very thin circle.

Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal. Try not to press the dough on too tight or the cannoli shell will be more difficult to remove.

Fry two at a time in about a 1 inch of peanut oil for approximately 1-3 minutes, turning to brown all side. Remove from oil and set on paper towels to drain. Let cool for a few minutes, then carefully slide from tubes.