Italian Cannoli with Ricotta
Cannoli with Ricotta Cheese aren't so difficult to make. All you need is a few cannoli shells and delicious creamy cannoli filling. These homemade Italian cannoli pastries will become your favorite dessert,
To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.
Mix the ricotta, sugar, extracts in a bowl using a spatula until the mixture is somewhat smooth. (it will never be real smooth, you just want to ensure all ingredients are incorporated and that there aren't any lumps of sugar).
Add chips and mix (optional). If adding chocolate chips make sure that you have a pastry attachment that is large enough to pass the chocolate chips
Carefully place the filling into a pastry bag and fill the cannoli. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag/attachment, just use a ziploc bag.
Arrange in a serving plate. Repeat and dust with confectioner's sugar before serving.
Serving: 1Cannoli | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 24mg | Sugar: 6g