Recipe: Homemade Cannoli Shells with Ricotta-Chocolate Chip Filling (Italian)

CANNOLI WITH RICOTTA-CHOCOLATE CHIP FILLING

"There are several different fillings for cannoli. They are difficult to make but it is worth the extra time because they are delicious. Cannoli look like cream horns - the outside shell is crispy and the inside is creamy. A cannoli form is needed to prepare the shell. Any cooking store would have the forms. They are aluminum tubes on which you shape the shell to fry."

FOR THE CANNOLI SHELLS:
1 cup flour
Pinch of salt
1 tablespoon sugar
1 tablespoon softened butter
1/4 cup red or white wine (can use water)

Mix ingredients and thinly roll dough (I use my pasta machine).

Cut into squares. Put cannoli tube in middle of square. Roll dough around tube.

Heat skillet with olive oil. Add tubes and cook until dough blisters. Immediately remove from skillet and cool. Remove dough from tube.

FOR THE FILLING:
1 cup ricotta (drain if watery)
1 cup whipped cream
1 teaspoon vanilla
Powdered sugar to taste
1 tablespoon mini chocolate chips
Dash of cinnamon

Mix ingredients together and fill cooled shells. Sprinkle with sifted powdered sugar. Refrigerate immediately after filling.

Cannoli are very perishable and should be eaten as soon as possible after filling because the shell should be crisp.

Makes about 1 dozen cannoli
Source: Recipes My Nonna Taught Me by Fran Hall