In a small saucepan combine berries, sugar, and citrus juice. Simmer on low until sugar is fully dissolved.
In a small bowl, combine ricotta, chocolate chips, vanilla, and powdered sugar.
Trim crust off each slice of bread. Roll out and flatten each slice.
Spoon ricotta mixture onto the middle of each slice of bread. Roll up and set aside.
Mix egg, vanilla, and milk in a shallow bowl or pie plate; set aside.
Bring a 12" Calphalon Signature™ Stainless Steel omelet pan to medium-high heat. Add butter and coat the bottom of the pan.
Coat each roll on all sides with egg mixture. Add each cannoli roll to the pan.
Cook on each side until golden brown, about 3-4 minutes.
Plate your cannoli rolls top with fresh made warm berry compote.