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Ingredients [?]

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  • add   3/4 cup confectioners' sugar
  • add   1 tablespoon Amaretto (optional)
  • add   1/4 cup confectioners' sugar
  • add   1/4 cup white wine
  • add   1 egg
  • add   1 cup ricotta cheese
  • add   1/8 teaspoon salt
  • add   2 cups flour
  • add   1/2 cup butter
  • add   3 ounces semisweet chocolate
  • add   1 cup mascarpone
  • add   1 tablespoon sugar


  1. SHELLS: Combine flour, salt and sugar in a medium bowl.
  2. Cut in butter untilmixture resembles co arse meal.
  3. Stir in beaten egg.
  4. Gradually stir in wine,mixing well.
  5. Shape dough into a ball, cover and refrigerate 30 minutes.
  6. Turndough out onto a lightly floured surface and roll to 1/16" thickness.
  7. Cut into 3 1/2" circles, and roll circles into 5" ovals.
  8. Place a cannoli form, lengthwise,down the center of each oval and roll dough around form.
  9. Moisten seam with water to seal.
  10. Pour oil to a depth of 3" into a Dutch oven a nd heat to 350 degrees.
  11. Fry cannoli shells one minutes, or until golden brown.
  12. Drain on paper towels and cool about 5 seconds.
  13. Remove the form and cool cannoli shells completely.
  14. FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
  15. Putricotta in a processor and process until smooth.
  16. Combine ricotta,mascarpone,powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
  17. Fold in two grated squares ofchocolate. Place in the refrigerator and chill 4 hours.
  18. Pipe, or spoon. fillinginto shells.
  19. Sprinkle shells with remaining powdered sugar and exposed fillingwith remaining chocolate.
  20. NOTES :A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.