Ricotta cannoli


  • 300g of flour
  • 30g of butter
  • 30g of sugar
  • 1 egg
  • White wine
  • Plenty of oil for frying

  • For the filling
  • 400g of ricotta
  • 100g of plain chocolate
  • 200g of vanilla sugar


Mix the flour with the sugar, melted butter and sufficient wine to obtain a dough of the right consistency, which you should then let stand, wrapped in a napkin, for more than an hour. Meanwhile delicately mix the ricotta with the vanilla sugar, adding the chocolate in small pieces. Mix all together well and put into the fridge. After the necessary time has passed, roll out the dough (not too thinly) and cut out some square shapes of about 10cm on each side. Roll each one around cylinders (made of metal or cane, 3.5cm in diameter), which should be greased with oil, in a diagonal sense, folding over the external angle, which should be dampened with egg white to help them stick. Fry, a few at a time, the cannoli you have made, in plenty of boiling oil. Drain them and let them cool completely before removing them from the cylinders. Fill them with the ricotta mixture, leveling of the ends. Sprinkle with icing sugar.
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