To make this recipe, you will need 2 to3 aluminum cannoli tubes. The unfilled shells and the basic fillingcan each be stored separately in airtight containers for up to3 days. Once the shells are filled, they should be served immediatelyto retain crispness.
Recipe: Italian Cannoliswith Chocolate Chip-Ricotta Filling
Cannoli Shells:1 1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg, slightly beaten
1/4 cup dry white wine
2 tablespoons firm butter, cut into small pieces
1 large egg white, slightly beaten
Vegetable oil for deep frying
Basic Chocolate Chip/Ricotta Filling:
2 pounds ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips
Fluffy Chocolate Chip/Ricotta Filling:
1 pound ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream
Note: This filling is lighter, but richer.
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