Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
14 shells
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
14 shells
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.

In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.

Blend the remaining chopped chocolate and pistachios on a plate.

To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.

Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chocolate Toffee

Recipe courtesy of Gale Gand

Chocolate Truffles

Recipe courtesy of Ina Garten

Chocolate Fudge

Recipe courtesy of Alton Brown

Chocolate Truffles

Recipe courtesy of Alton Brown

Chocolate Drop Cookies with Caramelized White Chocolate Filling

Recipe courtesy of Alex Guarnaschelli

Hot Chocolate Brownies

Recipe courtesy of Food Network Kitchen

Hot Chocolate Pancakes

Recipe courtesy of Food Network Kitchen

Chocolate-Hazelnut Macarons

Recipe courtesy of Elizabeth Falkner

Chocolate Ricotta Pudding

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories