Sweet Ricotta Cannolis
I am so lucky to have a boyfriend who is a whiz in the kitchen. Watching him roll handmade pasta through the his vintage Italian roller is always mesmerizing, and vaguely intimidating. Now that I have the KitchenAid® Artisan® Mini Mixer adorning my countertop, the process is so much more simple and way cuter! So while my man whips up a delicious bowl of spaghetti, I can contribute another Italian classic: delicious cannoli.
The dough comes together in just a few moments in the bowl of the Artisan Mini Mixer, and the pasta roller attachment couldn’t be easier to use. You can serve these cannoli unadorned with just sweet ricotta filling the crunchy shell, but I love to jazz up the classic with seasonal fruit and delicious bittersweet cocoa nibs.
- 1 1/2 cups All Purpose Flour
- 2 tbsps Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Orange Zest
- 1 1/2 tbsps Butter, room temperature)
- 1 Egg
- 1/4 cups Marsala
- 1 1/5 tsp Sherry Vinegar
- 8 ozs Ricotta
- 1 tsp Powdered Sugar
- 1/2 tsp Salt
- 1 tsp Lemon Zest
- 1/4 cups Dried Cherries, chopped
- 1/4 cups Cocoa Nibs, for filling
- 1/4 cups Cocoa Nibs, for garnish
- 4 cups Canola Oil
Combine the all purpose flour, sugar, cinnamon, orange zest and the butter In the bowl of your KitchenAid® Artisan® Mini Mixer fitted with the paddle attachment. Mix on speed 2 until the mixture is sandy.
Switch to the dough hook. Whisk together the egg, marsala, and sherry vinegar and add to the the bowl of your mixer. Mix on speed 4 until the dough is elastic, scraping down the bowl once or twice.
Wrap the dough in plastic and chill for 30 minutes. While the dough is chilling, make your filling by sifting the powdered sugar into the ricotta, then adding salt, lemon zest, cherries, and cocoa nibs and stir to combine. Refrigerate for half an hour.
Attach the pasta roller to your KitchenAid and turn to speed 4. Divide the dough into two pieces and set one aside. Flour the dough well and feed through the pasta roller starting with the largest setting and going all the way to the thinnest. Set aside, and repeat with the second piece.
Using a large round cookie cutter, cut out circles and wrap them around cannoli tubes using a little water to seal together. You can re sheet the scraps of dough for extra cannoli.
Heat the oil to 375F and carefully drop the cannoli in two a time. Fry for about 2 minutes, until the cannoli shells are golden brown. Remove the shells from the oil with tongs and using a towel carefully slide the shell off the mold. Repeat this with all the dough circles.
Fill the cannoli just before serving. Transfer the ricotta to a pastry bag and pipe the filling into the shells from both ends to fully fill it.
Dip each side of the cannoli into the reserved cocoa nibs. Serve immediately.