Canollis with home made Ricotta & Shells

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tropics

Epic Pitmaster
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Jun 25, 2014
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Yesterday I made Fresh Ricotta to make the Canolli today, the cheese needs to be as dry as you can get it.

Fresh Ricotta. http://smokingmeatforums.com/t/180901/fresh-ricotta

Filling:
10 1/2 ozs ricotta cheese, preferably whole milk (Home Made)
3 oz cream cheese
3/4 cup Cool Whip or whip cream
1 cup powdered sugar

1 1/2 tspn Vanilla
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup small semisweet chocolate chips
1 lemon zest

Let Ricotta and Cream Cheese get to room temp.Blend sugar in til smooth,add spices and Cool Whip. Zest lemon and add chocolate chips. Refrigerate to firm up with a piping bag fill Canollis..

I use store bought Canolli Tubes


Filling all mixed getting ready to fill.


Store bought shells 3 for a dollar


All filled and back into box.


Thanks for looking
 
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D@mn. You beat me to it.


Great canoli tropics....and that's coming from someone who's not into sweets. Would have some.
I am not a big fan of sweets,that is why I used the powder sugar seems to blend in better.
 
Looks tasty!

My favorite use for ricotta is manicotti! Wife and I were just discussing making a batch of ricotta, and then smoked turkey burger manicotti!
 
Looks tasty!

My favorite use for ricotta is manicotti! Wife and I were just discussing making a batch of ricotta, and then smoked turkey burger manicotti!
Case I was surprised as to the amount out of that little milk, next time I do it I will make the Mozz first then the Ricotta from the whey.
 
Oh man... Those look great! Growing up in an italian family, cannoli and italian pastries in general always remind me of the holidays! Great job!!!
My grand mother from my fathers side was 100% Italian 

Thanks for the kind words guys.
 
Case I was surprised as to the amount out of that little milk, next time I do it I will make the Mozz first then the Ricotta from the whey.

Cheese making does use a bunch of milk. If you do use the whey you may want to consider also adding milk. I'd have to look again but I believe it's a 2:1 whey/milk ratio. Straight whey ricotta isn't as silky or as sweet as ricotta straight from milk. Also consider this, it takes 2 gallons of whey to make around 6 oz. of ricotta.
 
Cheese making does use a bunch of milk. If you do use the whey you may want to consider also adding milk. I'd have to look again but I believe it's a 2:1 whey/milk ratio. Straight whey ricotta isn't as silky or as sweet as ricotta straight from milk. Also consider this, it takes 2 gallons of whey to make around 6 oz. of ricotta.
Case Thanks I did read that somewhere. I figured it would be good with Heavy or whipping cream.
 
 
Case Thanks I did read that somewhere. I figured it would be good with Heavy or whipping cream.
I have this book and recommend it for anyone looking at getting into cheese making. Met the author at a place in Portland Oregon called Urban Farm. They have the supplies for and classes on all kinds of things like cheese making, fermentation, candle making, bee keeping, etc.


Her one hour faux cheddar is pretty tasty:



tutorial on ricotta from Claudia Lucero:

 
Wow Richie, nice job.... Man do them look tasty ! Sitting here on a day off with a cup of coffee wishing I had a few of them ! Nice thread !


:points1:
 
Wow Richie, nice job.... Man do them look tasty ! Sitting here on a day off with a cup of coffee wishing I had a few of them ! Nice thread !


points1.png
Justin Thanks for the point, this weather has me stuck cooking indoors,so I get to try new stuff. Thanks for the kind words.
 
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Just corrected the recipe for the filling, I over looked adding the Vanilla Making more for this weekend.
 
Nice Job, we saw these made the other night on the food channel  Wife want to try some   Great looking, makes me hungry   
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Gary
 
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