Place the ricotta in a cheesecloth-lined colander set over a bowl and allow it to chill in the refrigerator overnight. This process ensures excess moisture is elegantly removed, yielding a perfectly textured filling.

In your food processor, blend together the flour, sugar, and salt. Introduce the butter and pulse just a few times until the mixture resembles coarse sand. Add in the egg and a splash of Apple Cider Vinegar, blending until a cohesive dough forms. Should the dough feel overly loose, incorporate an extra tablespoon of flour.

Transfer the dough to a lightly floured work surface and knead until it becomes smooth and supple. Encase the dough in plastic wrap and refrigerate for at least one hour. This crucial resting period allows the gluten to relax, ensuring a tender final product.

On a lightly floured surface, roll the chilled dough out thinly with a rolling pin. Using a cookie cutter, cut out circles approximately 3 to 3 ½ inches in diameter. Carefully wrap each dough circle around a cannoli mold, sealing the edge with a brush of egg white to secure its shape.

Heat two inches of oil in a heavy saucepan or Dutch oven to a precise 325°F (160°C). Fry each dough-wrapped form for about one minute or until a beautiful golden hue emerges. Transfer the shells to a cooling rack and, while still warm, gently remove the cannoli forms.

In a large bowl, combine the prepared, well-drained ricotta with heavy cream, powdered sugar, and a touch of cinnamon. For an added burst of flavor and texture, gently fold in chocolate chips and/or pistachios. If opting for both mix-ins, consider dividing the mixture into two bowls to maintain balance in flavor.

Using a piping bag fitted with a wide nozzle, fill the cooled cannoli shells with the luxurious ricotta mixture. For an extra hint of decadence, dip the ends of each cannoli in crushed pistachios or sprinkle with mini chocolate chips.