Prepare the pasta shells

• Cut the lasagna sheets into squares and roll each one around a metal cannoli tube or a rolled piece of foil.
• Press the edges well so the pasta stays sealed while frying.

Fry the shells

• Heat the oil to 180 °C.
• Fry the pasta rolls until golden and crisp, then drain on paper towels.
• Let them cool slightly and slide out the tubes.

Make the ricotta filling

• Whisk the ricotta with the powdered sugar and vanilla until smooth.
• Fold in the chopped chocolate chips.

Fill and serve

• Pipe the ricotta filling into the cooled shells from both ends.
• Dust with powdered sugar and serve immediately.