With the exception of one egg and the peanut oil, throw all the dough ingredients into a food processor starting with all the dry ingredients first. Add the wet ingredients and eggs one at a time during processing. Process until a dough ball forms, about 3 minutes or less. Remove the dough ball and any bits, wrap in plastic wrap, and chill it in the fridge for a few hours.
In a heavy saucepan over medium low heat, warm the milk, cream, and salt together. Increase the heat to medium and bring the mixture to boil. Stir frequently to keep the mixture from burning. As soon as it starts to boil, slowly stir in 3 tablespoons of the lemon juice. Remove it from the heat and let it rest for a minute or two and then slowly stir it for another minute or two. Congratulations! You just made ricotta!
Line a colander with cheese cloth or a tea towel and pour the cheesy liquid into it slowly...it's still hot! Let the cheese drain for about 20 minutes, scoop it into a container, cover it, and chill it in the fridge.
Divide the dough into 4 pieces and run them through a pasta roller to your desired thickness. You don't want it too thick or too thin. After each piece is rolled, cut out circles on a floured work surface...I used my largest sized biscuit cutter...and place the rounds layered on wax paper.
Heat enough oil to submerge the shells in a heavy sauce pan to about 375 on a thermometer. In a small bowl, beat the remaining egg and set aside.
Wrap a single round of dough around a cannoli tube. Brush the connecting lip with a little bit of beaten egg to attach it. Fry until golden brown and set on a cooling rack to cool. Continue this process, two or three at a time, until all the shells are done.
Remove the ricotta from the fridge and whip with the powdered sugar and the remaining lemon juice. Load the cheese mixture into a pastry bag or plastic bag for piping into the shells. Add some mini chocolate chips to a small bowl and set aside.
Remove the tubes from the shells by gripping the shell with one hand and, using a dish towel in the other hand, pinch the tube with your fingers and gently twist.
Fill the shells with the cheese piping from one end and then the other. Dip each end in the chocolate chips, sprinkle with powdered sugar, and serve.
TIP: Store extra shells and cheese filling separately or the filling will make the shells soggy