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Cannoli di Ricotta Recipe

Cannoli di Ricotta

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on April 08, 2013

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    This recipe varies from the recipe in MOLTO ITALIANO, one of Mario's most successful cookbooks. This may account for the problems encountered by several who reviewed it. It is unfortunate that Mario has to assume the blame for others failures. Rating given is for the one in the book.

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  • on November 23, 2011

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    Closest I've found to the Cannoli I used to get in Chicago at the Italian Bakery. I add a little extra powdered sugar, I like it sweeter. I also add ground pistachio nuts to the ends. It adds color and keeps the cheese from getting all over the other cannoli.

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  • on November 14, 2011

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    This is a great, well written recipie
    i love the addition of cocao in the dough
    There is a little much vanilla in the filling, i noticed it was a lot before so i just used 1 tsp
    You have to make sure to use FRESH ricotta, never the cheaper type

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  • on August 25, 2011

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    Wrong measurements - way too much vanilla. Disappointing.

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  • on May 25, 2011

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    Well, like everyone else I saw that the dry to wet ratio was way off on the shell dough, so I kept adding butter to my processor until the dough looked correct to me. basically I doubled the butter from 2 tablespoons to 4 ! Then the dough came out very good. AND I drained the cheese for 3 days not one hour. A word to the wise when using FN recipes, I have found several recipes w typos and measurements being off. So make the recipe once "by the book" , but if it doesn't work don't give up. Use common sense and tweak it until it looks right. If you need help or want to see some good pics of these, email me at ewilson248 at aol dot com

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  • on May 11, 2011

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    I tried to make the shells AND the filling. Neither turned out good at all. The shells are soft and fell apart in the oil. And the filling is still wet and no matter how much sugar i added and after i let it sit for an hour its still soggy. So sorry Mario. This recipe is an epic fail.

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  • on February 20, 2011

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    Cannoli didn't turn out well at all. I agree with some of the other postings that there doesn't seem to be enough liquid. Because the shells turned out so bad, I didn't even try the filling.

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  • on December 06, 2010

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    Is there an egg missing in the dough recipe??

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  • on March 06, 2010

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    2 cups of "NY Style" whole milk Ricotta
    6oz of mascarpone
    1 tblspn Vanilla
    1/2 tspn Cinnamon pwdr
    1 tblspn heavy cream
    1/2-3/4 cup of gran. sugar

    Mix all ingredients at room temp or as close as possible in the mixer for 3 minutes. sugar to taste but no less than 1/2 cup. add choc. chips, dried fruit and fold in by hand. I haven't tried lemon juice but that's up to you and I would start with a min. amount to keep a nice thick consistency. Put mixture into a gallon zip top bag and hold over night in fridge for best results.... You can't loose w/ this recipe and you'll be a star to family and friends.
    I buy my cannoli shells because homade ones come out too greasey.
    Making the shells are a whole other trial and error experience... You're not going to get it on the first shot... If you do attempt them don't make roll ups. make them flat and fry them in a skillet in vegetable oil. Drain well and dry. Tthen make a napoleon like pastry layered w/ the cannoli cream and finish w/ confectioners' sugar topped w/ a strawberry or favorite fruit. bellisima.

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  • on August 01, 2009

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    This was so bad that it doesn't even deserve one start. I tried the recipe twice. The dough was horrible. Not enough liquid. It's like something was missing. I tried adding more liquid and still didn't work. What a waste of ingredients.

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