---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate, Italian
       Yield: 9 servings
       1 lb Ricotta; drained
       1 c  Sugar, confectioners
     1/2 c  Walnuts, toasted; chopped
     1/3 c  Chocolate chips, semisweet
       1 ts Orange peel; grated
     1/2 ts Lime peel; grated
       1 c  Flour
       1 ts Baking powder
       1 ts Sugar, confectioners
       1 pn Salt
     1/3 c  Beer
       1 T  Butter, sweet; softened
       1    Egg; beaten to blend
       1 ts Vanilla
            Oil; for deep frying
     FOR FILLING: Puree ricotta and sugar in processor until smooth.
   Transfer to large bowl. Mix in next 4 ingredients. Cover and
   refrigerate until well chilled. (Can be prepared 1 day ahead.)  Bring
   filling to room temperature before using.
     FOR DOUGH: Combine the flour, baking powder, sugar and pinch of
   salt in large bowl. Make well in center. Add beer, butter, half of
   egg (reserve remainder for another use) and vanilla to well.
   Gradually draw flour from edge of well into center until all flour is
   incorporated. Knead dough on lightly floured surface until smooth.
   Cover and let stand 1 hour.
   Roll out dough out into 12-inch square.  Cut into nine 4-inch
   squares. Wrap 1 square around each cannoli form,* brushing edges with
   water and pressing gently to seal.
   Heat oil in deep fryer or heavy large skillet to 350F.  Add cannoli in
   batches and cook until golden brown, turning occasionally, about 4
   minutes. Drain on paper towels.  Remove shells from cannoli forms.
   Spoon filling into pastry bag without tip.  Pipe filling into cannoli
     * Tinned steel cylindrical molds available at most specialty
   :     cookware stores (or Williams-Sonoma).