Wednesday, May 29, 2013

Raspberry Chocolate Cannoli

Raspberry Chocolate Cannoli
Raspberry Chocolate Cannoli
Last night we had a fabulous dinner. Really. I didn't realize just how fabulous until my social media outlets were all abuzz about it. I made braciole and homemade ravioli with my near-famous marinara. The kids loved it and so did the man. I only took phone photos (and it was rainy and yucky here so none were very good) and put them together so you can glimpse what was going on in my kitchen yesterday.

braciole and candy wrapper ravioli
Braciole with filling, rolled and tied, browned, covered in sauce, eggs and flour, pasta dough and machine, "candy wrapper ravioli (filled with Asiago and ricotta) and the finished dinner: Braciole sliced and ravioli cooked al dente before frying in butter.

The only thing that would have made this meal better would be these (or any!) cannoli. Italian cannoli can seem fancy and difficult to make, but with pre-made shells they're a breeze to do. Once finished they can be served with a special dinner or a simple dessert that kids love. Usually made with cinnamon, it's been swapped out here for raspberry extract.

Raspberry Chocolate Cannoli
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: 6


6 ready-made cannoli shells
15 ounces ricotta cheese
1/2 cup confectioner's sugar
1/4 teaspoon raspberry extract
1 -2 Tablespoons heavy cream - as needed
1 cup mini chocolate chips
Fresh raspberries - optional


1. Whisk together ricotta cheese, confectioner's sugar and raspberry extract until smooth. Add heavy cream if needed. The mixture should be thick enough to pipe and hold its shape.
2. Fold in mini chocolate chips.
3. Transfer filling into a large pastry bag fitted with no tip and a large opening or a large round tip.
4. Pipe filling into each prepared shell, filling each in the center and out to the open ends.
5. Serve immediately with fresh raspberries if desired.

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