Ricotta and Chocolate Chip Cannoli
About This Recipe
|Yield:||Makes about 12 large cannoli, 18 minis|
|Special equipment:||Pasta machine, pastry bag, stand mixer, cannoli tubes|
|This recipe appears in:||Making Cannoli From Scratch|
- 1 1/4 cups (about 6 ounces) all-purpose flour
- 1 large egg
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted
- 1/4 cup marsala wine
- 1 1/2 quarts canola or peanut oil
- 1 pound whole-milk ricotta
- 1/4 cup, plus 2 tablespoons sugar
- 1 1/2 tablespoons zest from 1 lemon
- Generous pinch of ground cinnamon
- 1/4 teaspoon table salt
- 1/2 cup dark chocolate chips, finely chopped
In the bowl of a stand mixer fitted with the hook attachment, combine flour, egg, egg yolk, butter, and marsala, and mix on low speed 8 to 10 minutes, or until perfectly smooth. Wrap dough in plastic wrap and chill in refrigerator for 2 to 4 hours.
Preheat oil to 325°F in large saucepan or Dutch oven. Divide the dough into 3 to 4 small pieces and roll in a pasta machine to the thinnest setting. Spray metal cannoli tubes with non-stick pan spray. Using pastry cutter, cut cannoli dough into rounds and gently wrap around the tubes, using a dab of water or egg whites to seal the edges together. Fry cannoli until deep brown and pastry has nearly stopped bubbling, about 3 minutes. Remove to paper towel-lined plate and allow to rest until cool enough to handle. Carefully slide shells from tubes and let cool completely before filling.
Meanwhile, in the bowl of a food processor, combine the ricotta, sugar, lemon zest, cinnamon and salt. Process until perfectly smooth and shiny. Transfer to bowl and fold in chocolate chips with spatula. Transfer filling into a pastry bag and pipe into cooled shells.
Garnish ends with more chocolate chips or chopped pistachios, if desired.