Here's the perfect way to use up that forgotten half-full box of lasagna noodles! They stand-in for fried cannoli shells by cleverly boiling them with confectioners' sugar. For a special touch add grated orange zest.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 12 cannolis
Ingredients
6 lasagna noodles (about 8 ounces)
1 1/2 cups confectioners' sugar, plus more for dusting
2 cups whole milk ricotta
1/4 cup mascarpone
1/2 teaspoon pure vanilla extract
1/3 cup mini chocolate chips, for dipping, optional
1/3 cup pistachios, chopped, for dipping, optional
Directions
Special equipment:
a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening- Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.
- Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends.
- Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.
