Sicilian Cannoli

PREPARE THE FILLING:

1. If using a ricotta packed with a lot of moisture, place it in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate for at least 2 hours to let it drain.
2. Place ricotta in a bowl, add the icing sugar and cinnamon. Whisk until smooth - note it won't be as smooth as whipped cream for example and will be more grainy in texture.
3. Sample the filling and add additional sugar, if needed. Refrigerate.

MAKE THE CANNOLI SHELLS:

1. Place the plain flour and sugar in a large bowl. Make a well and add the egg, oil, red wine and milk.
2. Use a fork to beat the wet ingredients together, gradually mix in the flour to form a dough.
3. Knead on a lightly floured surface for approximately 5 minutes, or until smooth.
4. Divide into 4 pieces and keep covered to prevent drying.
5. Use a rolling pin to roll out each piece as thin as possible. Sprinkle with flour, as needed, to prevent sticking. Once rolled, cover with a tea towel to stop drying out.
6. Use a cookie cutter to cut 4” dough circles, and reroll offcuts until all used up.
7. Wrap the circles around the cannoli moulds. Use a beaten egg white to seal the ends.
8. Fill a deep heavy bottomed pot with 2” of oil. Once hot, fry a few of the shells at a time until golden and bubbly. Immerse in the oil as needed to ensure they’re fried evenly. Transfer to a paper towel lined plate.
9. Use paper towels to separate the moulds from the shell (caution: they’ll be extremely hot!).
10.  Continue frying the remaining rounds of dough. Allow them all to cool.

FILL THE CANNOLI SHELLS:

1. Fill a piping bag (using star or round tip attachment), with the ricotta cream.
2. Pipe at both ends of each shell, making sure it reaches the centre.
3. Top the ends with chopped pistachios and chocolate chips. Dust with icing sugar before serving (fill up to 2 hours before serving and refrigerate).

HANDY HINTS:

If you don't have moulds for making the shells, you can also use kitchen foil to shape into rolls which work just as well.