Cannoli

The sweetest, richest cannoli begins with Grande Ricotta. Garnish with a signature touch, then offer these treats individually or sell them by the dozen for customers to take home and enjoy.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Cannoli Yield: Fills 30 cannoli shells
  • 5 1/2 cups Grande Ricotta Prima Dolce® or (one 3 lb. container) Grande Sopraffina® or Tenera®
  • 1 2/3 cups Sugar
  • 1 1/4 tsp. Vanilla extract
  • 30 cannoli shells

DIRECTIONS

Cannoli
  1. Combine all three ingredients and whip together well. Transfer to pastry bag fit with a #5 star tip.
  2. Fill cannoli shells with cream by gently squeezing the pastry bag into one end of the cannoli shell and then the other end of the cannoli shell. The cream should slightly overfill the shell.
  3. For added flair, sprinkle the ends with chocolate chips or chopped pistachios and dust them with powdered sugar or dip the cannoli shells in white or dark chocolate before filling.

INGREDIENTS

Heavier Cream Cannoli Yield: Fills 30 cannoli shells
  • 8 1/2 cups (one 5 lb. container) Grande Del Pastaio Ricotta
  • 2 1/2 (20 oz.) Sugar
  • 2 tsp. Vanilla extract
  • 30 cannoli shells

DIRECTIONS

Heavier Cream Cannoli
  1. Follow above directions.