This one is from Mary Esposito's Ciao Italia website and in her book of the same name.
CANNOLI
pgs. 228-229 Ciao Italia
MAKES 14 TO 18
The queen of all southern Italian desserts is cannoli. These crisp, flaky cylinders are filled with sweetened ricotta cheese, nuts, citron, and bits of chocolate. Sicily lays claim to cannoli, which probably originally came from the Arabs, who influenced so much of Sicily's cooking.
I use an old recipe my mother gave me that was given to her by her mother, and her mother before that. Originally, sheep's milk ricotta was used. I still use my grandmother's old wooden forms, fashioned from a broom handle, to make the cylinders, but you can buy stainless steel ones in kitchenware stores.
FILLING
1½ cups whole-milk ricotta cheese, well drained
3 tablespoons sugar
1½ teaspoons cinnamon
1½ cups coarsely chopped milk chocolate (4 to 5 small bars)
¼ cup pistachio nuts, coarsely chopped
In a bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to fill the cannoli shells.
To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioners' sugar over the tops. Serve at once.
Note: Be sure to fill the cannoli just before serving - any sooner will make the shells soggy
This one is from an old italian cookbook I have:
1 lb ricotta cheese - well drained
2 TBL rum
2 TBL sugar
2 TBL semisweet chocolate, coarsely chopped
2 TBL finely chopped candied fruit peel
Cream ricotta and rum until smooth, add sugar, chocolate and candied fruit and blend well.
Chill until ready to use. Fill cannoli and sprinkle with powdered sugar.
If you want to make chocolate filling just add some cocoa powder to the filling.