Homemade Cannoli with Creamy Ricotta
I love learning about and trying new Italian recipes. Homemade Cannoli with Creamy Ricotta is a delicious dessert that has just the right amount of sweetness. Plus chocolate and pistachios! Our family loves them.
(Post modified with new photos on 4/6/22.)
The first time I heard about cannoli was during an episode of Everybody Loves Raymond, when a little boy gets in to some of Ray’s cannoli in The Annoying Kid. Ray’s mother was always making these for the family, and her boys loved them.
Ingredients to Make Homemade Cannoli with Creamy Ricotta
- all-purpose flour
- granulated sugar
- baking cocoa
- ground cinnamon
- salt
- Marsala or dry white wine
- olive oil
- egg white
- semi-sweet chocolate chips
- pistachios, chopped
- powdered sugar for dusting
- peanut oil for frying
Ricotta Filling
- whole ricotta cheese
- powdered sugar
- mini semi-sweet chocolate chips
- orange zest
- vanilla extract
- ground cinnamon
- salt
Instructions for Making This Recipe
Make the Cannoli Wraps
In a large mixing bowl, combine flour, sugar, baking cocoa, cinnamon and salt. Add Marsala wine and olive oil and beat on medium speed until dough comes together. (You may substitute a dry white wine for the Marsala, or even apple juice.)
Using your hands, knead dough on a lightly floured surface until smooth and elastic, about 2-3 minutes. Wrap in plastic and let rest 30 minutes.
Divide dough into 2 pieces, covering unused piece. Pass one piece of dough through the widest setting of a pasta machine, passing through narrower settings until it is the thickness of a dime. (Or roll out by hand with a rolling pin into a thin sheet of dough.)
Using a pasta roller will ensure that you have thin, crispy cannoli.
Lay thin pieces of dough on a floured work surface. Cut out rounds with a 3 1/4″ cutter. Prick dough with fork to give the fried shells their blistered texture. Gather scraps and reroll.
Wrap each round of dough around a 3 3/4″ cannoli form, sealing with a dab of egg white.
Pour enough oil into a large Dutch oven to cover 4 inches. Heat over medium heat to 375 degrees. Working in batches or 4, fry until dark golden brown, about 60-70 seconds.
Using a wire skimmer or tongs, transfer to paper towels and cool 5 minutes. Carefully slide out of forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Garnish the Cannoli
I like to add a little something extra on the cannoli and love how the chocolate and chopped pistachios look for this dessert.
Melt chocolate in a glass bowl set over a pan of simmering water. Dip ends of cannoli shells in melted chocolate and then dip each end in chopped pistachios. Let set for at least 15 minutes on wax paper. You may store cannoli shells in a sealed container at room temperature for 2-3 days or in freezer up to 3 weeks.
Make the Filling
If your ricotta is wet, you may need to drain it the night before, or pat dry using paper towels. I like to buy ricotta that is rather dry and this step is not always necessary.
In a large mixing bowl, mix together ricotta cheese and powdered sugar until fluffy, 2-3 minutes. Beat in chocolate chips, orange zest, vanilla extract, ground cinnamon, and salt. Cover with plastic wrap and refrigerate until ready to use.
Assemble the Cannoli
When ready to prepare, transfer filling to a pastry bag and pipe filling into one end of a cannoli shell to the center, and then into the other end. Repeat with remaining shells.
Dust with powdered sugar and serve immediately on a pretty tray. (You may fill the cannoli up to an hour before serving, but any longer than that may result in soggy shells.) This recipe makes 16 cannoli.
Pair this dessert with a favorite sweet Riesling or Moscato wine.
See more Italian Recipes Here. See more Dessert Ideas Here.
Homemade Cannoli with Creamy Ricotta
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking cocoa
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup Marsala or dry white wine
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large egg white lightly beaten
- 2 oz. semisweet chocolate
- 1/4 cup chopped pistachios
- powdered sugar for dusting
- Peanut Oil for frying
Ricotta Filling:
- 15 oz. ricotta cheese drained, or patted dry with paper towels
- 1/2 cup powdered sugar
- 2 tablespoons mini chocolate chips
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch salt
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Chop the pistachios into small pieces. Zest an orange.
Make the Cannoli Wraps
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking cocoa, ground cinnamon and salt. Add Marsala wine and extra-virgin olive oil and beat on medium speed until dough comes together.
- Using your hands, knead dough on a lightly floured surface until smooth and elastic, about 2-3 minutes. Wrap in plastic and let rest 30 minutes.
- Divide dough into 2 pieces, covering unused piece. Pass one piece of dough through the widest setting of a pasta machine, passing through narrower settings until it is the thickness of a dime. (Or roll out by hand with a rolling pin into a thin sheet of dough.)
- Lay thin pieces of dough on a floured work surface. Cut out rounds with a 3 1/4" cutter. Prick dough with fork or docker to give the fried shells their blistered texture. Gather scraps and reroll.
- Pour enough oil into a large Dutch oven to cover 4 inches. Heat over medium heat to 375 degrees.
- Wrap each round of dough around a 3 3/4" cannoli form, sealing with a dab of egg white. Working in batches or 4, fry until dark golden brown, about 40-50 seconds. Using a wire skimmer or tongs, transfer to paper towels and cool 5 minutes. Carefully slide out of forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Garnish the Cannoli
- Melt chocolate in a glass bowl set over a pan of simmering water.
- Dip ends of cannoli shells in melted chocolate and then dip each end in chopped pistachios. Let set for at least 15 minutes on parchment paper. May store cannoli shells in a sealed container at room temperature for 2-3 days or in freezer up to 3 weeks.
Make the Filling
- If your ricotta is wet, you may need to drain it the night before, or pat dry using paper towels.
- In a large mixing bowl, mix together ricotta cheese and powdered sugar until fluffy, 2-3 minutes. Beat in mini chocolate chips, orange zest, vanilla extract, ground cinnamon, and salt. Cover with plastic wrap and refrigerate until ready to use.
Assemble the Cannoli
- When ready to prepare, transfer filling to a pastry bag and pipe filling into one end of a cannoli shell to the center, and then into the other end. Repeat with remaining shells.
- Dust with powdered sugar and serve immediately. (You may fill the cannoli up to an hour before serving, but any longer than that may result in soggy shells.) Makes 16 cannoli.
Nutrition
