Sicilian cannoli filled with ricotta, chocolate chips and chopped pistachios, with a pot of Michelangelo Ricotta 250 g

Recipe

Sicilian Cannoli with Ricotta

Name: Sicilian Cannoli with Ricotta
Ingredients: 250 g all-purpose flour; 30 g sugar; 30 g melted butter; 1 egg; 50 ml dry white wine; A pinch of salt; Oil for frying; 500 g Michelangelo ricotta; 150 g powdered sugar; 80 g dark chocolate chips; Candied orange peel, chopped pistachios, or chocolate chips; Powdered sugar for decoration

Crisp fried shells, filled just before serving with sweetened ricotta and dark chocolate chips.

Made with Ricotta

Ingredients

For the shells

250 g all-purpose flour
30 g sugar
30 g melted butter
1 egg
50 ml dry white wine
A pinch of salt
Oil for frying

For the filling

500 g Michelangelo ricotta
150 g powdered sugar
80 g dark chocolate chips
Candied orange peel, chopped pistachios, or chocolate chips
Powdered sugar for decoration

Preparation

Mix flour, sugar, butter, egg, white wine, and salt into a smooth dough. Wrap and rest 30 minutes.
Roll thin (2–3 mm), cut 10 cm discs, and wrap around cannoli molds, sealing edges.
Fry until golden, drain, cool, and remove molds.
Mix sifted ricotta with powdered sugar, then add chocolate chips.
Pipe filling into shells just before serving.
Decorate as desired, dust with powdered sugar, and serve.