Line a 20 cm / 8-inch fine-mesh sieve with a double layer of cheesecloth and set it over a bowl. Spoon in the 450 g ricotta, fold the cloth over the top, and refrigerate for 2 hours, until the ricotta looks dry and holds its shape on a spoon.

In a 25 cm / 10-inch mixing bowl, whisk the flour, 2 tbsp sugar, cinnamon and 1/4 tsp salt. Rub in the cold butter until the mix looks like fine crumbs, then stir in the egg yolk and 80 ml Marsala. Knead on the counter for 3 to 4 minutes until smooth and firm, adding the extra 1 tbsp Marsala only if the dough crumbles. Wrap and rest at room temperature for 30 minutes. Keep the egg white for sealing.

Roll the dough on a lightly floured counter to 2 mm thick, nearly translucent at the edges. Cut 12 circles with a 10 cm / 4-inch cutter, re-rolling the scraps. Wrap 6 circles around the cannoli forms, overlap the edges by 1 cm, then brush the overlap with egg white and press to seal. Keep the other 6 circles under a towel.

Pour the oil into a 24 cm / 9.5-inch Dutch oven, about 4 cm / 1.5 inches deep, and heat to 175 C / 350 F. Fry 2 wrapped forms at a time for 1.5 to 2 minutes, turning once, until deep golden with raised blisters. Lift with tongs, tip the oil out of the tubes, and drain on a paper towel-lined plate. After 30 seconds, slide each shell off its form with a folded towel. Let the oil return to 175 C / 350 F between batches, then re-wrap the cooled forms with the remaining 6 circles and fry the same way. Leave the shells to cool while the ricotta finishes draining.

Tip the drained ricotta into a bowl and discard the whey. Sift in 100 g powdered sugar, then add the orange blossom water, zest and a pinch of salt. Beat with a spatula for 1 to 2 minutes until smooth and thick enough to hold a soft peak, then fold in the chocolate chips. Spoon into a piping bag fitted with a 1.5 cm open tip.

Pipe the filling into each shell from one end to the middle, then from the other end. Press both ends into the chopped pistachios, dust with the remaining 2 tbsp powdered sugar, and serve within 30 minutes.