Easy Cannoli
SERVES 4
1 cup fresh ricotta
1∕3 cup confectioners’ sugar,
plus more for sprinkling
4 5-inch purchased cannoli
shells
■In a medium bowl, gently
fold the ricotta and 1∕3 cup
confectioners’ sugar together.
Spoon the ricotta mixture into
a gallon-size resealable plastic
bag, pushing the mixture down
into one corner of the bag. Snip a
1 ∕ 2 - inch hole in the corner. Pipe
the ricotta mixture into cannoli
shells. Lightly dust cannoli with
confectioners’ sugar.
Zesty Fruit & Nut
■Fold 1 ∕ 4 cup chopped dried
cranberries, 1 tsp. orange zest,
and 1 ∕ 2 tsp. pure vanilla extract
into the ricotta mixture.
Garnish filled cannoli with
chopped roasted salted
pistachios.
Tropical Rum Cake
■Fold 2 tbsp. pineapple jam;
2 tbsp. golden raisins, chopped;
2 tsp. rum; and 1 ∕ 4 tsp. ground
allspice into the ricotta mixture.
Garnish filled cannoli with
toasted sweetened shredded
coconut and chopped
dried papaya.
Dark Cherry-
Chocolate
■Fold 1 ∕ 4 cup drained Luxardo
cherries, chopped, and 1 ∕ 4 cup
finely chopped dark chocolate
into the ricotta mixture.
Garnish filled cannoli with
grated dark chocolate.
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