Add the flour, sugar, and salt to a large mixing bowl. Whisk to combine.
Add the butter to flour mixture, work the butter in with your hands or a fork until it becomes crumbly.
Add the sherry and mix until well combined.
Add 1 beaten egg and work in using your hands or the fork until a dough forms.
Flatten the dough into a disc shape, wrap in plastic wrap, and refrigerate for at least an hour.
After the dough has rested, cut it into thirds and place on a floured work surface. Dust the rolling pin with flour and roll out each pience until very thin (under ¼ inch). As thin as you can make it.
Flour a 4-inch biscuit or cookie cutter and cut out about 2 dozen circles.
One at a time, wrap the dough circles around cannoli tubes.
Seal the edges with the remaining beaten egg.
In a heavy pot or dutch oven, heat oil to 365 degrees F (no more than 370 and no less than 360).
Using tongs, place wrapped molds in oil and fry for 3 minutes or until golden brown. Only add a 3 to the pan at a time so the temperature of the oil doesn't drop.
Move the shells while still in their molds to a paper towel-lined surface and allow them to cool. Repeat with remaining shells.
While the shells are cooling, prepare the filling. (Directions to follow)
When the shells are cool, remove molds by gently squeezing the molds and very gently twisting the shells until they slip off.
Put the filling in a piping bag and fill shells.
Sprinkle mini chocolate chips on top of the cannoli filling, then dust generously with powdered sugar.
Add the ricotta, heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Beat with a hand mixer on medium/high until thick and creamy.
Add in the piping bag and pipe into the cooled shells.
I highly recommend trying this cannoli filling recipe as well. It has mascarpone cheese, cinnamon, and mini chocolate chips in it.If you have a pasta machine, definitely use that to roll out the cannoli dough.