Adapted from A Neapolitan Peasant’s Cookbook by John Scialdone and Food Network’s cannoli recipe.
Makes 15 cannoli.
Plan ahead
Drain a 15 ounce tub of whole milk ricotta in a colander with a bowl underneath overnight in the refrigerator.
For the shells
1 quart canola oil
2 cups flour
1 tablespoon granulated sugar
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons unsalted butter
½ cup Marsala
1 egg yolk (save the egg white for an egg wash)
For the filling
The drained 15 ounces of ricotta
2 tablespoons heavy cream
¼ cup granulated sugar
½ teaspoon vanilla
½ teaspoon orange zest
To finish
4 ounces dark (60%) chocolate
2 ounces milk chocolate
Make the shells
Heat the canola oil to 360° over medium high heat in a heavy bottomed medium size saucepan.
While the oil heats, sift together the flour, sugar, salt and cinnamon. Cut the butter into small pieces and work into the flour with your fingers. Add the Marsala and egg yolk. Stir to combine then knead until you have a workable dough. Divide the dough into quarters.
On a lightly floured surface roll one quarter of the dough into a thin even sheet about ⅛ inch thick. Using a round cookie cutter that is approximately 4 inches in diameter cut out 3 rounds. Set aside and repeat with the other 3 quarters. Form a ball with the remnants of dough and roll to ⅛ inch thick. Cut 3 more rounds.
Add 1 tablespoon water to the egg white and beat a little. One at a time roll the rounds around cannoli tins. Press the edge to seal and brush the edge with the egg wash. Flare the ends slightly. Fry the shells in the oil for 3 minutes. Use tongs to turn the shells after a minute. Remove the shells from the oil using tongs when they are lightly browned. Remove the cannoli tins and place the shells in a plate lined with paper towels. Repeat until all the shells are fried.
Make the filling
While the shells cool make the filling. In the bowl of an electric mixer beat the ricotta, heavy cream, sugar and vanilla until smooth. Stir in the orange zest.
Assemble the cannoli
Once the shells have cooled cut the chocolate into small pieces and place in a microwave safe bowl. Microwave in 30 second intervals at 60% power stirring after each interval until the chocolate is melted. Dip the ends of the unfilled shells in the chocolate and place on wax paper to dry.
To fill the shells use a quart size zippered plastic bag folded over a cup. Fill the bag with the ricotta and zip. Cut off one corner leaving ¼ inch opening. One at a time fill the shells by piping in the ricotta.
Once all the shells have been filled, sift the confectioners sugar over the cannoli.
The shells are crispest when first filled. The cannoli will keep in the refrigerator for a few days but the shells will lose their crispness once refrigerated.
