Cannoli

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The cannoli shells tasted odd (too much like cinnamon and chocolate - ingredients that I didn't think should be in a cannoli shell but seemed like they would taste good together and the filling was so runny it couldn't be piped even after the addition of copious amounts of powdered sugar. I should've read the reviews about straining, even though my ricotta seemed pretty dry.

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The filling is great, could eat a bowl full-- but I did as other reviews said drained the ricotta in cheese cloth, and used very little lemon juice. Couldn't find cannoli molds, so I did some research and used a 1 14" wooden dowel cut into 4 inch pieces---they really aren't reusable though. The shells were good, but I needed 2 tbsp more marsala then listed. I found natural cocoa was better than dutch processed.

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For something so simple I didn't even think to read the reviews. Not only is this recipe horrible, it is also useless. I should have known better than to put a 1/3 of a cup of lemon juice in it. The food network with all it's resources should be doing a better job with what they put up here. As for Mario, I never liked him and now know he does not use all the recipes he seemingly makes available on this site. Save yourself the headache and trash this recipe.

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Why do some of you need to be downright obnoxious in your posts? Wow-it is just a recipe board. Lighten up.

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First of all, the shell recipe came out divine. It was a pain to remove the shells from the cannoli forms, but I figured out the key is to slide the shells off the tubes when the tubes are almost too hot to handle. I just used ricotta (I just drained it overnight, powdered sugar, vanilla extract, and tiny semi-sweet chocolate chips for my filling. I also made a filling with marscapone, powdered sugar, vailla extract and some Grand Marnier, which I think came out a lot better. It sucks for those who did not have great results, but it's really your own fault for blindly following a recipe and not using any common sense to tweak things as necessary. Definitely try this recipe!

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Our family has cow's milk allergies and we're Italian .... most of all, we miss cannoli. I want to make this recipe with sheep milk ricotta -- but live in cow country and can't find it anywhere. Help! I want to order some ... but where can I get it?

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Those of you smart enought oread the reviews BEFORE making the filling, good for you you knew to drain your ricotta. Those of you who think that those of us who did not know to drain the Roiicotta.. of course we're not professional chefs, we're looking up recipies on THE INTERNET for god sake.

Having said that, the Flavors are wonderful in this recipe, if your filling is soupy (because Mario neglected to simply mention draining the Ricotta simply add flour and Powdered sugar until firm enough, worked fime for me!

Good luck, and everybody just lighten up a little alright?

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I don't have the patience to wait for my ricotta to drain. Even if you buy Polly-O which is the best I can find here in Phoenix, it's still too wet. If you can find it try the polly-O "New York Style" Ricotta which is dryer, a little sweeter, and creamy almost like Mascarpone. I actually add about 1/2 cup of mascarpone to my cannoli cream to counter any leftover moisture. Ladies and gentleman, nobody nails this or any recipe on the first try... it takes trial and error and thus you need to eat your mistakes.... Look at Mario...trust me, he's eaten some mistakes. Here's another tip .... make small batches untill you get it right, but make note of your measurements ... then make the large batch or you'll be annoyed that the result "ain't right"..... ciao ragazzi"

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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.

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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.