Cannoli

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Duomo Restaurant

Rated: 3 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

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Ingredients

Shells:

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

Filling:

1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting

Directions

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.

Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.

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Comments & Reviews

recipe Cannoli
patti chubbuck, ID 08-31-2009
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better than emerils
Rated: 4 stars out of 5

I found this recipe to be easily prepared, I only prepared the filling, purchased shells at the bakery. I made this for a... buffet style lunch at my church and everyone loved it! there wasn't one left. Read more
recipe Cannoli
Steve Oviedo, FL 04-15-2009
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runny filling?
Rated: 4 stars out of 5

you people amaze me... must buy fresh ricotta, filling is too runny, must drain the ricotta. I am Italian, make many Italian... dishes. I have used fresh Ricotta and store bought. Have NEVER had runny cannoli filling nor runny lasagna using store bought, pre-packaged. If you people are such great "cooks" why dont you write a cookbook or have your own show? The only must with ricotta, and all cheese alike, you must use whole milk, not the 2% or reduced fat. It's in the taste. Also, I do not use lemon juice in my cannoli filling. Don't see the need for it. But with all recipe's its a personal taste. If you have to follow recipe's in the first place word for word, you're not a great cook or chef. But all you trying to act like your the worlds greatest chef... SHUT UP!!!Read more
recipe Cannoli
michael north palm beach, FL 01-03-2009
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good not the best
Rated: 4 stars out of 5

all you people out there who don't like this recipe, Goto Italian import store buy the shells much easyer then making them.... as for the filling buy fresh ricotta not that prepackaged stuffed in the grocery store unless you know which one to buy there are two one is dry like fresh and the other is runny. hence when you add liquid to it becomes more runny and you cannot fill you shells. like any recipe it trial and error. I like to just mix ricotta with heavy cream, confectioner sugar and chop up a hershy bar. I don't measure the ingredient just start with 1# fresh ricotta and go by texture and taste.Read more
recipe Cannoli
RACHEL Bristow, VA 12-02-2008
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quality of ricotta
Rated: 4 stars out of 5

Sorry to all you folks who complained that this is too loose-clearly you must not be experienced cooks. Firstly, if you are... using tyoical store-bought ricotta, yes it needs to be drained! THere are good ricottas out there that need not be drained, but most peoples (including many Italian Americans) do not know about them. This is why so many people make runny lasagna! I am Italian myself (2nd generation) and I tried Mario's recipe and thought it was great. I prefer my mother's recipe, but tried this for a new twist and I found it to be quite authentic. Every family in Sicily makes it a bit different, just like sauce, and any other "typical" recipe. Cooks know you need to not be focused on measurements, but by the feel and taste of your food. Unless you are baking, the measurements are a GUIDELINE.Read more
recipe Cannoli
Anonymous 08-30-2008
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Cannoli filling is miserable
Rated: 1 stars out of 5

Bad recipe. Loose cannoli filling is no good for anyone.
recipe Cannoli
null null, null 08-19-2008
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Cannoli for us at home and Homemade!!!I did it!!
Rated: 5 stars out of 5

O.k., I learned how to make cannoli when I was a small child. My gradmother is very Italian from sicily. When she died we... have no idea what happened to her recipe book that was supposed to be left to me..I cook. I tried this recipe and Wow....This is fantastic...Now I would like to see if he can put a recipe out for the vanilla and chocolate custard filled cannoli's thats a klittle more detailed and taked skill to make custard but I forget how to do it. Lets get on that guys! k? Thanx Mario you are the BOMB!!!!Read more