Chef Chuck's Cannoli Ravioli

Cannoli Ravioli

Nutella Nutella! Who doesn't like nutella. I came up with another brainstorm in food inventions! This seems to be a good time to post this creation of goodness! A few days ago I had left over cannoli dough and I began to roll it out to a thin sheet. I made squares and added a wonderful dollop of NUTELLA in the middle. Then proceeded to fold the dough over as I would do a RAVIOLI, guess what we have a Cannoli Ravioli. This new dessert will have you jumping for joy!! I am working on a new chocolate spread that will be much healthier and tastier! This new creamy delight will have less sweetners in it. I will add more complex flavors plus a much more friendlier combo then the nutella filling, plus a new ravioli shell dough too is in the making. Soon to Come!! Enjoy!

Cannoli alla Siciliana

Holy Cannoli :) !!
Sicilian cannoli, are a pastry dessert. The singular word cannolo, means little tubes. Cannoli originated from Sicily around the 9th century. The shells are deep fried so they are crispy and crunchy. The Marsala wine adds a sweetness to the shells. In Sicily, the cream is from sheep's milk ricotta, which makes them so special. I use the best ricotta I can find. Some cannoli add chopped chocolate chips, pistachio's, candied fruits or even rose water in the cream filling. Always purchase the finest and freshest ingredients to obtain optimum flavor.
As a child I remember when Uncle Vinnie would bring cannoli over all the time!!

Cannoli alla Siciliana
1 cup flour
1/2 tablespoon cocoa powder
2 tablespoons butter
1 egg
pinch of salt
2 tablespoons sugar
1/4 cup Marsala wine
canola oil for frying
4 steel tubes
filling
2 3/4 cups ricotta cheese drained
2 cups confectioners sugar
1/2 cup heavy cream whipped stiff peaks
4 ounces semi sweet chocolate diced
pinch of cinnamon


In a mixer or food processor combine flour, cocoa, salt and sugar. Add butter in small pieces, egg and Marsala wine and mix. Transfer dough to a well floured board, knead a little, wrap in plastic wrap and let rest for one hour. With a rolling pin or pasta machine roll out to a thin sheet and cut in 4 inch squares. Add flour when needed it is a sticky dough. Carefully roll each square around the tube and seal with a dab of water. Heat oil to 375 degrees and fry 1 or 2 at a time. Fry till golden brown about 1 minute. Drain carefully on paper towels, when cooled turn and slide tube out gently. Makes about 10-12 shells.
Filling In a mixer add the ricotta and the sugar till smooth then add chips and cinnamon. Fold in whipped cream and refrigerate. Fill shells when ready to serve to prevent soggy shells. Sprinkle with powdered sugar. Optional dip ends in chocolate chips or pistachio nuts.