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Cannoli with Sweet Ricotta Filling

Crispy fried pastry shells filled with a sweet, creamy ricotta filling studded with chocolate chips and a hint of orange zest. Plan ahead: the dough must rest 1 hour before rolling and shells are best filled just before serving.

90 minHardServes 12350 cal/serving

ItalianDessertStovetopVegetarianHigh FiberHigh ProteinLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, cold, cubed
  • 2 large egg, beaten
  • 6 tbsp dry Marsala wine (or dry sherry)
  • 6 cups vegetable oil, for frying
  • 2 lbs whole-milk ricotta cheese, well drained
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1/2 cup mini chocolate chips
  • 1/4 cup shelled pistachios, finely chopped

Instructions

  1. 1

    In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, and 1/2 tsp salt. Cut in 2 tbsp cold, cubed unsalted butter until the mixture resembles coarse crumbs.

  2. 2

    Add 2 beaten large egg and 6 tbsp dry Marsala wine (or dry sherry) and mix until a smooth dough forms. Knead briefly until supple. Wrap and rest 1 hour at room temperature.

  3. 3

    Prepare the filling: beat 2 lbs well drained whole-milk ricotta cheese with 1 cup sifted powdered sugar, 1 tsp vanilla extract, and 1 tsp orange zest until smooth. Fold in 1/2 cup mini chocolate chips. Refrigerate until ready.

  4. 4

    Divide dough into quarters. Roll each quarter to about 1/8-inch thick. Cut into 4-inch circles. Wrap each around a metal cannoli tube, overlapping the edge; brush the seam with beaten egg to seal.

  5. 5

    Heat 6 cups for frying vegetable oil in a heavy saucepan to 360 degrees F (182 degrees C). Fry shells with tubes until deep golden and crisp, 2 to 3 minutes per batch. Transfer to paper towels.

  6. 6

    Cool on tubes 1 minute, then slide off. Let shells cool completely before filling.

  7. 7

    Just before serving, pipe filling into both ends of each shell. Dip ends in 1/4 cup finely chopped shelled pistachios and dust with extra powdered sugar. Serve immediately.

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Questions

How hot should the oil be for Cannoli with Sweet Ricotta Filling?

For Cannoli with Sweet Ricotta Filling, the frying oil is held at 360 F (about 180 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Cannoli with Sweet Ricotta Filling look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden and crisp.

Is there a substitute for Marsala in Cannoli with Sweet Ricotta Filling?

The entry for Cannoli with Sweet Ricotta Filling calls for 6 tbsp dry Marsala wine (or dry sherry). In its place: Dry sherry or Madeira is closest. Without alcohol, use stock with a little balsamic vinegar and a pinch of sugar.

Can I make Cannoli with Sweet Ricotta Filling dairy-free?

Yes. The dairy in Cannoli with Sweet Ricotta Filling is 2 tbsp unsalted butter, cold, cubed, 2 lbs whole-milk ricotta cheese, well drained. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Cannoli with Sweet Ricotta Filling contain tree nuts?

Yes: 1/4 cup shelled pistachios, finely chopped. The full allergen list for this entry is gluten, dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Cannoli with Sweet Ricotta Filling?

One serving (the recipe makes 12) has 25 g of protein in about 350 calories, alongside 25 g carbohydrate and 17 g fat, plus 7 g fiber and 8 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dessert collection.

Can I freeze Cannoli with Sweet Ricotta Filling?

It is not a good candidate. Keep Cannoli with Sweet Ricotta Filling covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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