Cannoli

Ingredients · 8 servings

• 8Fried pastry shell, crisp
• 600 gRicotta, well drained
• 100 gSugar
• 80 gChocolate chip
• 40 gPistachio, chopped (to serve)
• 1 tspVanilla extract (optional)
• 1 pinchSalt

Equipment

mixing bowl, sieve, spatula, piping bag, tray, small bowl, serving tray

Instructions

1. 1
   Gather Ingredients

   Gather ricotta, shells, sugar, chocolate chips, pistachios, vanilla, and salt, then set out a bowl, sieve, spatula, piping bag, and tray. · 5 min

   What to look for: All ingredients and tools are measured and ready.

2. 2
   Drain Ricotta

   Place the ricotta in a sieve over a bowl and press gently with a spatula to remove excess liquid before mixing the filling. · 8 min

   What to look for: Ricotta looks thick and holds soft ridges.

3. 3
   Sweeten Filling

   Beat the drained ricotta with sugar, vanilla, and salt until the cream is smooth but still thick enough to pipe cleanly. · 4 min

   What to look for: Cream is glossy, pale, and softly firm.

4. 4
   Fold Chocolate

   Fold the chocolate chips through the ricotta cream with slow strokes so the filling stays airy and evenly speckled. · 2 min

   What to look for: Chocolate chips are evenly distributed.

5. 5
   Fill Shells

   Spoon the ricotta cream into a piping bag and pipe from both ends of each pastry shell until the center is fully filled. · 4 min

   What to look for: Cream reaches both ends of every shell.

6. 6
   Finish Ends

   Press chopped pistachio onto the exposed ricotta at each end, keeping the shells crisp by handling them lightly. · 1 min

   What to look for: Green pistachio coats the creamy ends.

7. 7
   Serve Immediately

   Serve the cannoli at once on a tray so the fried shells stay crisp against the cool sweet ricotta filling. · 1 min

   What to look for: Shells look crisp and the filling is freshly piped.