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- Prep Time:
- 20 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 14 shells
Ingredients
1 cup unsalted pistachios1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Directions
Preheat oven to 350 degrees F.Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely
chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak.
In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped
pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to
Copyright 2008 Television Food Network G.P., All Rights Reserved
serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end. Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/27/2008
© 2008 Scripps Networks, LLC. All Rights Reserved