Classic Cannoli
Two cannoli recipes to try: a classic creamy ricotta-filled version and a rich Nutella twist - both crowd-pleasing favorites that had everyone raving at every gathering.
Servings 25 cannoli
Ingredients
- 1.4 kg ricotta I use the Scardillo Ricotta Genuina in the basket
- 1.5 cups powdered sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 20 cannoli shells I bought the medium-sized shells at Cioffi's Meat Market
Instructions
- In a mixing bowl, whip the ricotta. I used my hand mixer to do this. My hand mixer is an Oster, and if you're in the market for one, I found a great list of hand mixers here. Mine is #9 on the list. Whip until the ricotta reaches a heavy cream-like consistency. About 2 minutes. Note: The Scardillo ricotta I use is quite dry, so I didn't strain it. But if the ricotta you're using is quite wet/moist, you may have to strain it with a cheese cloth or tea towel first. Or else your filling will be too watery.
- Sift the powdered sugar into the ricotta, and using a spatula, fold into the ricotta.
- Add cinnamon, cloves and nutmeg to the ricotta mixture and fold in. At this point, you can also fold in the chocolate chips if you'd like.
- Add ricotta filling to a ziploc bag and cut a small corner off the ziploc bag.
- Squeeze the filling into the cannoli shell. I filled both sides to make sure they were quite full.
- Sprinkle cannoli with powdered sugar if desired.