How to Make 

Sicilian Cannoli with Ricotta Filling

Here's what you need:

For the ricotta filling – 4 cups whole milk ricotta – ¾ cup powdered sugar  – 1/2 tsp ground    cinnamon – chocolate chips  – chopped pistachios  For the shells – 2 cups all-purpose flour – 1 tbsp. granulated sugar – 1 large egg – ¼ cup red wine – 1 tbsp. vegetable oil – 3 tbsp. milk – 1 egg white  – vegetable oil, for frying

Combine the flour; sugar; milk; red wine; oil and egg and shape into a dough. Divide into 4 pieces

Roll each piece of dough through a pasta roller until very thin (second to last setting).

Wrap each piece of dough around a cannoli mold and seal the ends with egg white.

Deep fry until golden and crisp. Let cool before filling.

Use a pastry bag or freezer bag with the tip cut off to pipe the ricotta cream into the cannoli shells.

Dust with powdered sugar and top each end with chopped pistachios and/or chocolate chips (optional).


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