Cannoli

🔥 Prep

• Drain 300 g ricotta in a fine‑mesh sieve for 10 minutes to remove excess whey, then transfer to a mixing bowl.
• Measure out 100 g granulated sugar and add it to the ricotta; whisk until smooth and slightly fluffy.
• Measure 50 g chocolate chips and fold them into the sweetened ricotta mixture; cover and refrigerate for at least 20 minutes to firm up the filling.

🔥 Cook

• 1. Heat the oil in a deep, heavy‑bottomed pot to 350°F.
• 2. Carefully lower one cannoli shell into the hot oil and fry for 2 minutes per side, or until the shell is golden‑brown and crisp.
• 3. Using a slotted spoon, remove the fried shell and place it on a paper‑towel‑lined plate to drain excess oil for 1 minute.
• 4. Repeat steps 2‑3 for the remaining shells, then allow all shells to cool completely on a wire rack for 10 minutes before filling.
• 5. Transfer the chilled ricotta filling to a piping bag fitted with a wide tip (or use a small spoon) and pipe the filling into each cooled shell, filling from both ends until the cavity is full.
• 6. If desired, gently press a few extra chocolate chips into the exposed ends of the filling for decoration.
• 7. Let the filled cannoli rest for 15 minutes to allow the filling to set, or serve immediately.

🔥 Serve

• Dust the finished cannoli lightly with powdered sugar (if available) for an elegant finish.
• Serve the cannoli on a platter alongside a cup of espresso or a glass of sweet Marsala wine.
• Pair with fresh berries, such as sliced strawberries or raspberries, for a bright contrast to the creamy filling.