Cannoli With Sheep's Milk Ricotta Filling And Amarena Cherries Recipe

Make the dough

In a medium bowl, whisk together 2 cups flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Work in the 3 tablespoons cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Make a well in the center and add the egg yolk, 1 tablespoon Marsala (or dry white wine), 1 teaspoon vinegar and 2 teaspoons cold water. Stir with a fork until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and shape

Divide the dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll very thinly (about 1.5 mm) on a lightly floured surface into roughly 8-inch rounds or ovals. Use a 3½–4 inch round cutter to trim neat circles if desired. Brush a little water or beaten egg white around one edge and wrap each round around a cannoli tube (metal) overlapping edges; press firmly to seal. Repeat with remaining dough and tubes.

Fry shells

Heat 1.5–2 cups vegetable oil in a heavy saucepan or deep fryer to 350°F (175°C). Fry 1–2 shells at a time, holding the open ends closed with tongs until golden and crisp, about 1–2 minutes per shell, turning as needed for even color. Transfer to a wire rack lined with paper towels to drain. While still warm, roll each shell in the 2 tablespoons granulated sugar to lightly coat. Allow shells to cool completely on the rack before removing the metal tubes (if using) — tap gently and slide tubes out.

Drain and prepare ricotta

Place 2 cups fresh sheep's milk ricotta in a fine-mesh sieve lined with cheesecloth or paper towel set over a bowl. Cover and chill for 1–2 hours to remove excess whey, or press gently to accelerate (do not over-press; aim for a thick but light texture).

Sweeten and flavor

In a medium bowl, stir the drained ricotta with 3 tablespoons confectioners' sugar, 1 teaspoon vanilla extract and 1 teaspoon finely grated lemon zest until smooth. If the ricotta is still a bit coarse, press through a fine sieve or use an immersion blender for 10–15 seconds for a silkier texture.

Lighten filling

In a small bowl, whip 2 tablespoons cold heavy cream until soft peaks form. Fold the whipped cream gently into the sweetened ricotta to lighten the mixture. Taste and adjust sweetness or lemon zest if needed.

Add chocolate and cherries

Fold in 3 tablespoons mini dark chocolate chips (or finely chopped dark chocolate). Chop 6 of the amarena cherries roughly and fold them into the filling along with 1–2 teaspoons of their syrup for flavor and sheen. Reserve 2 whole amarena cherries (halved) per cannoli for garnish.

Fill cannoli

Transfer the ricotta filling to a piping bag fitted with a medium round tip (or use a resealable bag with a corner snipped). Pipe the filling into both ends of each cooled cannoli shell until the shell is filled through to the center (this keeps shells from getting soggy). Fill shells just before serving for maximum crispness.

Brush the ends or the top gently with up to 2 teaspoons extra amarena syrup if you want a glossy, slightly boozy finish. Press an amarena cherry half into each end of the filled cannoli or place it on top for garnish.

Dust the finished cannoli lightly with 2 tablespoons powdered sugar. Serve immediately on a platter. Leftover filling can be refrigerated (covered) for up to 2 days; assembled cannoli are best eaten within a few hours.