When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.
Original recipe makes 12 cannnoli
2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white
3/4 cup red wine
1 1/2 quarts oil for deep frying
1 1/2 pounds ricotta cheese
1/2 cup sifted confectioners’ sugar
2 teaspoons vanilla extract
3/4 cup miniature semisweet chocolate chips
3 tablespoons chopped candied orange peel
- In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
- Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
- To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners’ sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.
Calories: 372 kcal
Carbohydrates: 34.8 g
Cholesterol: 18 mg
Fat: 21.1 g
Fiber: 1.4 g
Protein: 9.4 g
Sodium: 272 mg