In a large bowl, whisk together flour, sugar, and salt. Add eggs and butter; mix until crumbly. Pour in wine and stir until a cohesive dough forms.

Chill dough for at least 1 hour, wrapped in plastic, to make rolling easier.

Roll dough to 1/8-inch thickness. Cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing edges with egg yolk wash.

Heat oil in a deep pot to 350°F (175°C). Fry shells in batches, turning once, until deep golden, about 2–3 minutes each.

Beat ricotta with powdered sugar, vanilla, and citrus zest until smooth. Fold in chocolate chips if using.

Pipe filling into each shell, dust with powdered sugar, and garnish with chopped pistachios or candied fruit.