Mrs. Cecchini's Cannoli Shells With Ricotta Filling

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 3/4 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 2 teaspoons butter, cold cut up
• 1/4 cup dry sauterne (or wine)
• 2 lbs ricotta cheese
• 1/2 cup confectioners' sugar
• 4 teaspoons vanilla
• 1/4 cup mini chocolate chip
• 1/4 cup pistachio nut

Recipe

• 1 filling:.
• 2 drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. cover with another paper towel and leave in frig,.
• 3 removing as much water as possible.
• 4 add confectioners sugar and vanilla and mix well.
• 5 variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
• 6 add candied fruit (if desired) and mini chips.
• 7 after filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
• 8 shells:.
• 9 crack egg in a cup, saving a bit of to seal shell.
• 10 make a well in flour and place egg and butter. mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
• 11 make a ball, cover and let sit 15 minutes.
• 12 roll out 1/16" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
• 13 wrap around form and seal with egg mixed with a little water. flare ends slightly.
• 14 heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
• 15 remove with tongs and drain on paper towel. allow to cool a bit before removing form. i hold with tongs gently, and tap against the counter gently to loosen shell.
• 16 shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.