Cannoli III

Submitted by: Lesa Caruso 
When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference. 

Photo of: Cannoli I

Cannoli I

Submitted by: Rosina 
Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun. 

Cannoli II

Submitted by: Jen Manning 
These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies. 

Cannoli Shells

Submitted by: Judy Peterson 
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling. 

Cannoli Filling

Submitted by: Maria 
A simple filling for Italian cannoli cookies using ricotta cheese and citron fruit. 

Photo of: Cannoli

Cannoli

Submitted by: KITTYCATGRL 
Great, round and delicious. 

Photo of: Cannoli Cake Roll

Cannoli Cake Roll

Submitted by: shirleyo 
A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort! 

Photo of: Cannoli Pie

Cannoli Pie

Submitted by: LESA CARUSO 
A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste. 

Fravioli

Submitted by: Valerie 
Deep fried ravioli with a mildly sweet ricotta filling. 

Sfinge di Ricotta

Submitted by: Liz 
A Sicilian treat; ricotta cheese, flour, and sugar fried to an elegant golden brown and lightly dusted with confectioner's sugar. 
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?