13 1 Review This typical Italian dessert is quick to prepare with purchased cannoli cones. 20 min Prep Time 20 min Total Time 12 servings Ingredients 1 1/2 cups ricotta cheese1/4 cup sugar1/2 teaspoon freshly grated orange zest1/4 teaspoon ground cinnamon3/4 cup Land O Lakes® Heavy Whipping Cream3/4 teaspoon vanilla1 1/2 ounces semi-sweet baking chocolate, grated12 (4 3/4-inch) purchased cannoli cones Sifted powdered sugar Chopped pistachio nuts or pecans, if desired Directions Stir together ricotta cheese, sugar, orange zest and cinnamon in bowl; set aside.Beat whipping cream and vanilla in another bowl at high speed until stiff peaks form. Gently stir whipped cream and chocolate into ricotta mixture. Spoon cream mixture into pastry bag fitted with large tip. Pipe into cannoli cones. Sprinkle powdered sugar over cannoli. Sprinkle ends with nuts, if desired. Serve immediately or refrigerate up to 6 hours. Recipe Tips Cannoli cones are available at supermarkets, Italian markets or Italian bakeries. Nutrition Facts (1 serving) Calories 240 Cholesterol 25mg Carbohydrates 18g Protein 6g Fat 16g Sodium 40mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Instead of making a traditional cannoli, make this recipe as a deconstructed cannoli. Make it as a dip and serve with a waffer cookie. I used my waffle cone griddle to make waffers, then I cut them in sixths. I would also suggest mixing the ricotta cheese, sugar, orange peel & cinnamon ahead of time and then folding in the whip cream portion of the recipe. The flavors seem to meld better. Posted May 04, 2011 by Jennifer Rating 1. The ricotta should be dried. I place mine on a doubled piece of cheescloth in a strainer. I add a small dish and some weight on the cheese so it forces water out into a bowl, about 4 hours all refrigerated. Reserve the liquid. 2. I use 1 and 1/2 cups of powdered sugar. It's smoother. 3. I also "food process" the cheese, sugar, cinnamon and vanilla with a metal blade. The results are extremely smooth. If it were too stiff after adding the heavy cream you can adjust with the reserved liquid. SimplyVincenzo. Posted October 01, 2009 by Vincent Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.