Cannoli with Ricotta filling
For the Filling
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
5 tablespoons chocolate chips
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
2 tablespoons candied orange
For the Shells
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon coarse salt
3/4 cup sweet red wine[whatever you have around]
3 tablespoons vegetable oil
1 large egg white, lightly beaten
Confectioners' sugar, for dusting
With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, candied orange and lemon juice. Cover with plastic wrap, and refrigerate.
Make the shells: Combine flour, granulated sugar, cocoa powder, and salt in the bowl of an electric mixer. Add wine and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
Divide dough into 4 pieces. Lay one peace on a floured work surface and using a rolling pin reduce it to 05-0.8 thickness(about 1/4 inch). Cut out rounds with a glass. Gather scraps and reroll.
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides.
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Transfer filling to a pastry bag and pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.[I did it with a spoon :D it works PERFECTLY]
Inspired from Martha Stewar