- RICOTTA CHEESE FILLING
- 1-1/2 cups whole-milk ricotta cheese, well drained*
- Pinch of salt
- 3 tablespoons Confectioners’ sugar
- 2 teaspoons cinnamon
- 1/2 cup heavy cream
- 1-1/2 cups coarsely chopped semi sweet chocolate
- 1/2 cup natural pistachio nuts, minced
- 1 cup whipped cream
- CANNOLI DOUGH
- 1 cup King Arthur unbleached all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon butter
- 4 to 5 tablespoons Marsala wine
- TO FRY
- 2 cups vegetable oil
- Colored sugar sprinkles
- Confectioners' sugar
- In a bowl, whip the cheese, salt, sugar, cinnamon and heavy cream and beat together until smooth. Stir in half the chocolate and half the nuts and cover and refrigerate.
- To make the dough, place the flour in a bowl or food processor. Add the butter and sugar and mix with a fork or process until the mixture resembles coarse meal. Slowly add the wine and process until a ball of dough forms. Add additional wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 3 minutes. Wrap the dough and refrigerate it for 45 minutes.
- Place the chilled dough on a floured work surface and divide in half. Work with one piece of dough at a time; keep the remaining dough covered. Roll the dough out into a very thin long rectangle about 14 inches long and 4 inches wide, either by hand or using a pasta machine set to the highest setting. Cut the dough into 3-inch circles. Place them on a towel-lined baking sheet.
- Heat the vegetable oil to 375ºF in a heavy-duty pot and fry the disks a few at a time until golden brown. Remove them with a slotted spoon and drain them on absorbent paper. Cool to room temperature.
- To serve, lay one disk on an individual dessert plate and spread about 2 tablespoons of the ricotta filing over the disk. Top with a second disk and spread 2 more tablespoons of the ricotta mixture. Top with third disk and add a dollop of whipped cream and sprinkle the cream with a few of the reserved nuts and chocolate. Dust with confectioners' sugar over the top.
- Serve at once.
- * It is difficult to find sheep’s milk ricotta, but if you can, use it.
This recipe was featured on Season 28 - Episode 2803.