Cannoli di Ricotta (Mario Batali) Recipe

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Cannoli di Ricotta (Mario Batali)
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Ingredients
18
Count
Nutrition
5478
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. In a large bowl, combine the flour, cinnamon, sugar, and cocoa powder and cut in the butter with 2 knives or a pastry cutter, until the mixture resembles coarse crumbs. Add the Marsala and shape the dough into a ball. Wrap the dough in plastic and refrigerate.
  3. In a 3 1/2-quart pot, heat the canola oil to 350 degrees F.
  4. In a mixing bowl, stir together the ricotta, sugar, vanilla, orange zest and chocolate chips until well-mixed. Spoon into a pastry bag with an open tip and place in the refrigerator. Remove the dough from the refrigerator and divide into 4 pieces. Roll one piece onto a flat surface with a rolling pin to a 1/16-inch thickness. Using a cookie cutter, cut 4-inch circles from the dough. Using the rolling pin, roll each circle into an oval and wrap each oval lengthwise around a metal form, sealing the edges with egg whites. Flare the edges open with fingers.
  5. Gently drop the cannoli shells into the hot oil and fry until dark golden brown, about 2 to 3 minutes. Remove from the oil with a slotted spoon and allow to drain on paper towels. When the cannoli are cool enough to touch, twist the molds away from the shells. The shells may be made one day in advance and allowed to rest, unfilled and uncovered.
  6. To complete the cannoli, stuff with ricotta cream, dust with powdered sugar and serve.
  7. Candied Citrus Zest:
  8. In a 2 quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.
  9. In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more times.
  10. Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5477.78 Kcal (22934 kJ)
Calories from fat 4141.55 Kcal
% Daily Value*
Total Fat 460.17g 708%
Cholesterol 45.88mg 15%
Sodium 1404.55mg 59%
Potassium 297.67mg 6%
Total Carbs 342.78g 114%
Sugars 268.61g 1074%
Dietary Fiber 6.46g 26%
Protein 15.04g 30%
Vitamin C 4.5mg 8%
Vitamin A 0.1mg 2%
Iron 3.6mg 20%
Calcium 421.6mg 42%
Amount Per 100 g
Calories 433.48 Kcal (1815 kJ)
Calories from fat 327.74 Kcal
% Daily Value*
Total Fat 36.42g 708%
Cholesterol 3.63mg 15%
Sodium 111.15mg 59%
Potassium 23.56mg 6%
Total Carbs 27.13g 114%
Sugars 21.26g 1074%
Dietary Fiber 0.51g 26%
Protein 1.19g 30%
Vitamin C 0.4mg 8%
Iron 0.3mg 20%
Calcium 33.4mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 147.1
    Points
  • 156
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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