Ingredients
2lbssheep’s milk ricotta cheese
1½cupsconfectioners’ sugar
¼cupmixed peel
1½ozdark chocolate,finely chopped
1¼cupsall purpose flour
3tbspdry Marsala wine,or more to taste
1tbspbutter,softened
1tbspwhite sugar
2tspvinegar,or more to taste
corn oil,for frying
3tbsppistachio nuts,chopped
2tbspconfectioners’ sugar,or to taste
Preparation
Beat ricotta cheese and confectioners’ sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness.
Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends, and dabbing with warm water to seal.
Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds.
Cool briefly; twist molds carefully to remove shells. Let shells cool completely for about 15 minutes.
Fill cooled cannoli shells with ricotta filling using a spoon or piping bag.
Arrange cannoli on a serving platter. Garnish with pistachios and sprinkle confectioners’ sugar on top.
Serve and enjoy!
