How to Make It
Place flour, shortening, vinegar, salt, 1 egg, and 2 tablespoons of the granulated sugar in bowl of a heavy-duty electric stand mixer. Beat on medium-low speed until dough begins to pull away from sides of bowl slightly and is very smooth, about 10 minutes.
Remove dough from bowl, and wrap in plastic wrap. Let dough stand at room temperature for at least 1 hour or up to 3 hours.
Pour oil to a depth of 3 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 360°F over medium-high.
Turn dough out onto on a lightly floured surface, and lightly knead. Roll dough to 1/8-inch-thickness; let stand at room temperature 10 minutes. Using a 4-inch round cutter, cut dough into 5 circles. Reroll dough once, and cut out five more 4-inch circles.
Whisk remaining egg in a small bowl until well beaten. Working a few at a time, gently pull each dough circle into a 5-inch-long oval shape. Brush edges with egg wash, and wrap tightly around a lightly greased cannoli mold or dowel. Press to seal.
Carefully lower 3 to 4 wrapped molds into hot oil (do not crowd them), and fry, turning often, until golden brown, 6 to 8 minutes. Remove molds to a paper towel-lined baking sheet, and let stand until cool enough to handle, 8 to 10 minutes. Gently remove shells from molds, and let cool completely, about 10 minutes. Repeat with remaining dough.
Beat ricotta and remaining ½ cup granulated sugar in a medium bowl with an electric mixer on medium-high speed until thoroughly combined. (Don’t overbeat mixture or it will become too soft.)
Transfer ricotta mixture to a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip one corner to make about a 1-inch hole.) Just before serving, pipe mixture into shells, starting from about the middle of shell and filling all the way to one open end. Repeat with other side of shell, filling entire shell. Dip one end of filled shells in chocolate chips and the others in pistachios. Dust shells with powdered sugar and serve.