Start this recipe by preparing the Kannoli dough. Combine all the ingredients together in a food processor except the wine. Whizz until the ingredients are combined, slowly add the wine until a stiff dough is obtained. Allow the dough to rest, covered in a refrigerator for 30 minutes. Roll the dough on a lightly floured surface into a thin dough. Cut un-even long triangles and fry them in hot oil until dough is crispy.
Next, make the ricotta filling. Pass the ricotta through a fine sieve, now mix in the rest of the ingredients. At this stage a little bit of semolina can be added to the ricotta mixture if it is a bit soft. Take a non stick pan with a knob of butter and put on a moderate heat. Roll the ricotta with the aid of some semolina and shallow fry in the hot butter until golden. To prepare the smoothie, simply whizz together the yoghurt and the chocolate ice cream together in a food processor until smooth and creamy. To assemble, put 3 ricotta fritters onto a serving plate. Top up with strips of the fried Kannoli dough. Decorate the plate with some chocolate sauce and drizzle with honey. Serve with a shooter of the chocolate smoothie on the side.
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