ITALIAN CANNOLI RICOTTA CHEESE FILLING
This is my mom's recipe that we grew up on. I love it because it isn't too sweet. I don't like most cannoli's you find at restaurants. They are sickenly sweet. This filling is light and creamy!
Provided by Trixyinaz
Categories Dessert
Time 10m
Yield 24 cannoli, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whip the ricotta to a smooth consistency.
- Add the cool whip and powdered sugar.
- Whip again to combine ingredients, scrapping down the side of the bowl during mixing.
- Chill for a few hours before filling your shells.
- I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain.
- To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells.
- Sprinkle the ends of the cannoli's with nuts and or sprinkles.
- Dust the tops of the cannoli's with powerdered sugar.
- Serve immediately.
Nutrition Facts : Calories 91.9, Fat 6.1, SaturatedFat 4.2, Cholesterol 19.3, Sodium 33.1, Carbohydrate 4.9, Sugar 3.8, Protein 4.3
MRS. CECCHINI'S CANNOLI SHELLS WITH RICOTTA FILLING
This recipe was given to me by my friend's Italian grandmother about 35 years ago in Tannersville, NY. I have been making them exactly like this ever since and everyone who loves canoli loves these! My friend, Sal, made me some mini forms by going to Home Depot and buying an aluminum pipe and cutting it to around 5 inches each. Optional additions to filling are 1/2 cup chopped candied fruit found in baking aisle (such as citron and candied cherries and orange peel).
Provided by manushag
Categories Dessert
Time 45m
Yield 30 shells, 30 serving(s)
Number Of Ingredients 11
Steps:
- FILLING:.
- Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.
- removing as much water as possible.
- Add confectioners sugar and vanilla and mix well.
- Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
- Add candied fruit (if desired) and mini chips.
- After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
- SHELLS:.
- Crack egg in a cup, saving a bit of white to seal shell.
- Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
- Make a ball, cover and let sit 15 minutes.
- Roll out 1/16" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
- Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.
- Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
- Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.
- Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.
Nutrition Facts : Calories 109.3, Fat 5.3, SaturatedFat 3, Cholesterol 23.2, Sodium 68.8, Carbohydrate 10.6, Fiber 0.4, Sugar 3.9, Protein 4.7
CANNOLI SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
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