Cannoli

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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.

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Bad recipe. Loose cannoli filling is no good for anyone.

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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!!!!

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The recipe for the shells was okay...need to add more marsala, just add a little at a time to get a dough consistency. Oh and BTW, the egg whites are for sealing the shells, not for the cream filling, wording is a bit confusing.
The filling recipe was horrible. Way too much lemon juice, WAY too much orange zest, I'd sugest adding 1 tsp. or less of the orange zest. The ricotta does need to be drained otherwise it is just too runny.

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sicilian myself, this recipe reminds me of family gatherings

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As for the Dough mix, ya can't make dough with 2 drops of water to 1 cup of flour.
Second thing is, by the time ya put the Lemon juice in the Ricotta, along with the vanilla and Zest, ya have a liquid. Ya can't stuff anything with liquid.
Don't even attempt this if you don't want to get frustrated.

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I have my own recipe for filling, but had never made the shells before. As an Italian guy from NYC, I know my cannolis, and Mario's shells were terrific! Here are a couple of tips to get the most out of this recipe... First, make sure your butter is very cold, and then cube it into quarter inch cubes. Put it back in the fridge to make sure it stays cold. (It is critical that the butter remain cold and solid as the mix comes together or the dough won't blister when fried! Second, when bringing the dough together, you will likely need more marsala wine than the recipe calls for. Just keep adding it in small quantities until the dough has a consistency fit for rolling. I used my pasta press rollers to roll it out to a "#5" thickness.

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Well, they say that chefs and pastry chefs are two entirely different things. Clearly, that is true. This may be the worst recipe on the FN. Stick to savory recipes Mario.

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I didn't make the shells, but I made the filling using cow's milk ricotta. I also followed the other's advice that said to use less lemon, however, I followed the rest exactly and it had very strong orange flavor. I think the recipe calls for too much orange zest, it overwhelms the flavor. Not sure what it's missing, but the filling didn't taste like the Italian Cannoli I've tried before. I was disappointed.