My Recipe Box

Taste of Italy: Ricotta Cappuccino Cannoli

By Denise Jones, member

November 27th, 2009

The November Daring Bakers' Challenge was Cannoli.  I used a combination of Mario Batali's cannoli pastry shell recipe and Giada De Laurentiis' Ricotta Cappuccino for the filling.  Happy Holidays from There's a Newf in My Soup! 

Recipe Used: Adapted from recipes by Mario Batali and Giada De Laurentiis

posted in: Gallery, dessert, italian, ricotta, cappuccino, Cannoli
Comments (5)

legalcat writes: Happy Holidays, Sally!

John bought us the KitchenAid® Stand-Mixer Pasta Attachment Set and it works much better than the kind you have to attach to the edge of the counter. It really is much easier to roll the cannoli dough this way, so it's very thin. We also just made some roasted butternut squash ravioli and that turned out nicely.

I love Mario and those cannoli videos are great! Posted: 11:30 pm on December 27th

peskyone writes: Hey Denise, these look great!!!! I am thinking of making cannolis for New Year's Eve. On Epicurious I watched the video where Mario makes the dough and fries the cannoli shells. I like your idea of using the pasta machine to roll the dough. A group of my friends and I are going to get together to master the art of pasta making. What kind of pasta machine do you use? Posted: 5:09 pm on December 27th

legalcat writes: Thank you, Lisa! The dough is a bit tough to work with, but I liked using my pasta machine to roll it thin. They're fun to make and even more fun to eat! Denise Posted: 3:37 pm on December 10th

LisaWaddle writes: These look better than from the best bakery. I've never made cannoli paastry shells - did you find the technique difficult? Posted: 3:49 pm on December 9th

Pielove writes: Gorgeous! I love the flavor combination and the plating-- especially how the dark chocolate squiggles go over the cannoli and onto the plate. Good (always) to see you posting!
pie Posted: 4:33 pm on November 29th

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