In a mixing bowl, combine flour, sugar, and cinnamon. Add melted butter, beaten egg, and white wine. Mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll out the dough to about 1/8 inch thickness and cut into 3-inch circles.

Heat vegetable oil in a deep pan over medium heat. Wrap each circle around a cannoli tube and fry until golden brown, about 2-3 minutes per side. Remove and cool on paper towels.

In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Fold in the mini chocolate chips gently.

Once the shells are cool, carefully remove them from the tubes.

Using a piping bag, fill each shell with the ricotta filling.

Sprinkle chopped pistachios on the filled ends and dust with powdered sugar before serving.