Low Sodium Cannoli with Ricotta Filling

Total time2 hr 30 min

Prep time1 hr

Cook time30 min

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Ingredients

12 servings

For the shells

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, cold and cut into small pieces
1 large egg, lightly beaten
⅓ cup dry marsala wine
1 tbsp white wine vinegar
1 egg white, lightly beaten (for sealing)
4 cups vegetable oil, for frying

For the filling

2 lbs whole-milk ricotta cheese
1 ½ cups powdered sugar, sifted
1 tsp pure vanilla extract
½ cup mini chocolate chips
¼ cup candied orange peel, finely chopped

For serving

powdered sugar, for dusting (optional)
mini chocolate chips, for garnish (optional)

Instructions

1
Drain the ricotta: line a fine-mesh strainer with cheesecloth or a double layer of paper towels, set it over a bowl, and spoon in the ricotta. Refrigerate for at least 1 hour (or overnight) until the ricotta is thick and no longer watery — this step is critical for a filling that holds its shape and doesn't make the shells soggy.
2
Make the shell dough: whisk together the flour, granulated sugar, cinnamon, and salt in a large mixing bowl. Rub in the cold butter pieces with your fingertips until the mixture resembles coarse crumbs with no large butter chunks remaining.

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