Ricotta-Filled Chocolate Cannoli
Bits of dark chocolate add a little extra sweetness to the filling of this classic Italian pastry from Lincoln restaurant pastry chef Richard Capizzi.
For the Filling
- 1 cup drained sheep's-milk ricotta
- 1/2 cup mascarpone
- 1/4 cup sugar
- 1/4 vanilla bean, scraped
- 1 to 2 drops cinnamon oil
- 2 tablespoons chopped dark chocolate (at least 75 percent cacao)
For the Dough
- 2 cups all-purpose flour, plus more for rolling
- 2 tablespoons sugar
- 1 teaspoon cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg white
- 1/2 cup sweet Marsala wine
- 3 tablespoons olive oil
- 1 teaspoon white vinegar
- Canola oil, for molds and frying
- 1 large egg, lightly beaten
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, mix together ricotta, mascarpone, sugar, cinnamon oil, and vanilla bean, until smooth and well combined, 3 to 5 minutes, scraping down sides as necessary. Stir in chocolate; cover and refrigerate until ready to use.
Make the dough: In the bowl of an electric mixer fitted with the dough hook attachment mix together flour, sugar, cocoa powder, cinnamon, and salt. Add egg white and mix for one minute.
In a medium bowl, mix together Marsala, olive oil, and vinegar. With the mixer running, slowly add Marsala mixture and mix until well combined. Cover and refrigerate overnight.
Divide chilled cannoli dough into 4 equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece of dough at a time (and keeping remaining pieces covered), flatten dough with the palms of your hands and run it once through the machine, dusting with flour as necessary to prevent sticking. Fold the dough in half and run through the machine again. Repeat this step three times, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last setting. Transfer rolled dough to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
Fry the cannoli: Fill a large heavy-bottomed saucepan fitted with a rack 2 inches high with oil. Heat over medium-high heat until oil reaches 350 degrees on a deep-fry thermometer. Lightly oil 5 1/2-by-.8-inch cannoli forms with canola oil. Working with one piece of dough at a time (and keeping remaining pieces covered) use a 3 1/2-inch round cutter to cut out dough. Shape dough around forms, brushing with egg to seal. Add molded dough on forms to hot oil, working in batches if necessary, and fry until crisp and golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining pieces of dough.
To serve: Place filling in a pastry bag fitted with round tip; pipe filling into cannoli to fill. Place 2 cannoli on each plate with budino. Arrange kumquats on plate and garnish with their cooking liquid; serve immediately.