Italian Ricotta Cannoli

Cook Time 2 hours

Servings 6-8


Cannoli Shell

300g plain flour

70g caster sugar

40g lard or unsalted butter

110g marsala wine

Vegetable oil, for deep frying

Dark chocolate, melted for coating

Pistachios, chopped

Glamour and sparkle sprinkles

Ricotta Filling

500g fresh ricotta

200g caster sugar

10g vanilla bean paste

50g chocolate, finely chopped


Place the flour, sugar, lard or butter and marsala in a mixing bowl. Work the mixture until it starts to come together & makes a firm dough. Wrap in cling wrap and place in fridge for 20 minutes to rest.

Remove the dough from the fridge & let rest at room temperature for 5 minutes.

Place the dough through a pasta machine until the dough is about 1-2mm. Use an oval pastry cutter the same diameter as the length of the cannoli tubes. Brush 1 side of each dough oval with egg wash and use it to wrap a cannoli tube until tightly sealed.

Heat oil for deep-frying until it reaches 165°C . Deep fry the cannoli tubes for a few minutes until golden brown & transfer to a paper towel lined plate and leave to drain and cool. Slide the tubes out from the dough once it’s cooled down.

To make the ricotta filling, place the ricotta & sugar in a food processor, process until smooth and creamy. Add the vanilla bean paste & chopped chocolate - mix lightly until incorporated.

Place the ricotta filling into the fridge until required.

Melt the chocolate in a microwave or bain marie until melted.

Dip both ends of the cannoli shell into the melted chocolate & dip again in the chopped pistachios or sprinkles & let set until firm.

Then fill each end with the ricotta filling & dust with icing sugar.


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