This deconstructed version of cannoli transforms the filling of the traditional Italian pastry into a sweet, creamy crowd-pleasing dessert dip. Fried cannoli "chips" stand in for the shell and are perfect for scooping.
Place a lightly dampened paper towel over wrappers and unfried chips as you work so that they don't dry out. If you don't have cookie cutters, cut each wrapper into 9 equal pieces to make free-form chips. Chocolate cannoli chips and ricotta dip can be stored, covered, in the refrigerator for up to 12 hours.