True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? A dessert that is delizioso.
We flattened our dough with a pasta machine, but you can also reach for a rolling pin. Either way, be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli. You will need three or four cannoli forms to make this recipe. Remember to drain the ricotta the night before.