In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

Make a well in the center and add egg yolk and wine. Mix until a rough dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Line a fine-mesh strainer with cheesecloth and place ricotta inside. Set over a bowl and refrigerate for at least 30 minutes to drain excess moisture.

Transfer drained ricotta to a large bowl. Add powdered sugar, vanilla, orange zest, and cinnamon (if using). Mix until smooth and creamy.

Fold in chocolate chips and half the chopped pistachios. Cover and refrigerate until ready to use.

Remove dough from refrigerator and divide into 4 portions. Working with one portion at a time, roll dough paper-thin on a floured surface.

Cut into 4-inch circles using a large round cutter or bowl as a guide. Wrap each circle around a cannoli tube, overlapping edges slightly and sealing with beaten egg white.

Heat oil in a heavy saucepan to 375°F. Fry cannoli shells, a few at a time, for 1-2 minutes until golden brown and crispy.

Using tongs, carefully remove from oil and drain on paper towels. Let cool slightly before gently sliding off the tubes. Cool completely before filling.

Just before serving, transfer ricotta filling to a piping bag fitted with a large round tip (or use a spoon).

Pipe filling into both ends of each cannoli shell, filling completely but not overpacking.

Dip the ends in remaining chopped pistachios and arrange on a serving platter. Dust lightly with powdered sugar if desired and serve immediately.