What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!
RICH RICOTTA CANNOLI
Ingredients:
15 ounces ricotta cheese, whole milk
1/4 teaspoon almond extract
3/4 cup powdered sugar
1/8 teaspoon ground nutmeg
1/3 cup mini chocolate chips
12 miniature cannoli shells, ready-to-fill
Powdered sugar for dusting
Instructions:
In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.
I grew up in a neighborhood where Cannolis were a daily staple. These look sumptuous!
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You are a fortunate one. I didn’t taste them until I visited Little Italy in Boston. One bite and I was in love. 💕
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How yummy!!!
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Sweet & Light. 💕
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We love cannolis and I usually make my own. But in a pinch Whole Foods sells them and I can always buy some there, or at least the shells.
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Kudos for making the shells, Judy. You’re braver than I am. lol 🤣
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Only once in awhile do I get that energetic 🙂
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I must see if we can buy those cannoli here.. Would love to make this..
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If not….there’s always Amazon. 😜
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I too had the honor of little Italy in Boston of being my authentic cannoli experience.. it was fantastic…
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I love it! 💜
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Thank you this amazing recipe
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Always! 🌟✨💫
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Oooooooooooh yeahhhhhh!! ❤ ❤
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Finger food at its BEST! 💜
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