Knead the dough for 10 minutes on a floured surface. Form the dough into a ball. Transfer to a bowl. Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours. Be sure to cover it.
Cut the dough into rounds using a 4-inch cookie cutter or a shape of a cup.Brush about 1 inch of the one end with beaten eggs. To seal the dough around the cannoli mold, press the edge on the opposite side.
For Cannoli Filling: Add the powdered sugar to the ricotta. Use a spatula or wooden spoon to gently fold the powdered sugar into the ricotta. Continue this process until it is smooth and well combined.