MAKES 10 cannoli
TOTAL TIME: 45 minutes
You can find cannoli shells at most markets in the international foods aisle, the gourmet cheese section, or the bakery. Make sure to use a high-quality whole-milk ricotta, such as Calabro. Use the large holes of a box grater to grate chocolate for a garnish. See the photos that follow the recipe.
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12 |
ounces (1½ cups) whole-milk ricotta cheese |
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12 |
ounces mascarpone cheese |
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¾ |
cup (3 ounces) confectioners’ sugar |
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½ |
cup shelled pistachios, chopped coarse |
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1½ |
teaspoons vanilla extract |
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Pinch salt |
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10 |
cannoli shells |
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¼ |
cup grated bittersweet chocolate |
1. Line colander with triple layer of cheesecloth and place in sink. Place ricotta in prepared colander, pull edges of cheesecloth together to form pouch, and twist to squeeze out as much liquid as possible. Place taut, twisted cheese pouch in pie plate and set heavy plate on top. Weight plate with 2 large, heavy cans and refrigerate for 25 minutes.
2. Discard drained ricotta liquid and transfer dry ricotta to medium bowl. Stir in mascarpone, sugar, pistachios, vanilla, and salt. Transfer cheese mixture to pastry bag or large zipper-lock bag. (If using zipper-lock bag, cut ¾ inch off one bottom corner.) Pipe filling evenly into cannoli shells from both ends, working outward from center. Sprinkle 1 end of each cannoli with grated chocolate. Serve.