How to Make It
Place ricotta in a strainer lined with cheesecloth, and press until excess liquid drips out. Place strained ricotta in a medium bowl, and stir in powdered sugar, orange zest, and salt. Spoon into a piping bag or a zip-top bag. Chill until ready to use. Place turbinado sugar on a plate. Set aside.
Roll out piecrusts on a lightly floured surface to 1/16-inch thickness. Cut out 16 (3 1/2-inch) circles. Wrap circles around cannoli molds, brushing edge with some of the egg white to seal. Lightly brush entire wrapper with some of the egg white. Roll in turbinado sugar to coat.
Add a few at a time to lightly coated (with cooking spray) basket about 3/4-inch apart. Cook at 400°F until crisp and golden, 5 to 7 minutes. Carefully remove with tongs, and cool about 1 minute before gently twisting cannoli mold out of shell. Let cool completely, about 10 minutes. Repeat with remaining shells.
Place chocolate chips and pistachios in separate small bowls. Pipe ricotta mixture into each cooled cannoli shell. Dip 1 end in either chocolate chips or pistachios. Dust with powdered sugar. Serve immediately.