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SHELLS: Combine flour, salt and sugar in a medium bowl.
Cut in butter until mixture resembles coarse meal.
Stir in beaten egg.
Gradually stir in wine, mixing well.
Shape dough into a ball, cover and refrigerate 30 minutes.
Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
Moisten seam with water to seal.
Pour oil to a depth of 3 inches into a Dutch oven and heat to 350F.
Fry cannoli shells one minutes, or until golden brown.
Drain on paper towels and cool about 5 seconds.
Remove the form and cool cannoli shells completely.
FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
Put ricotta in a processor and process until smooth.
Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
Fold in two grated squares of chocolate.
Place in the refrigerator and chill 4 hours.
Pipe, or spoon.
filling into shells.
Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.