does anyone have a good?

Question

i love italian cannolis.i always buy the shells but i dont have a good filling recipe cna u give me one?

Answer 1

Cannoli Filling

Ingredients

1 lb. Ricotta cheese (low moisture),
1/3 cup granulated sugar,
1/3 cup confectioner's sugar,
1/3 cup mini chocolate chips or candied fruits,
1 tsp. rum extract.

1. Make certain to use the low moisture cheese to ensure that the filling will be sufficiently stiff. Add granulated sugar and confectioner's sugar and rum extract to the Ricotta and beat with a power mixer at a medium speed for 10 minutes, scraping the bowl periodically to ensure ingredients mix well.
2. Then add chocolate chips or fruit and beat for another 3 minutes. At this stage the Ricotta mixture should be creamy, but stiff. If it appears too stiff to extrude from a pastry bag, slowly add more confectioner's sugar to the mix and blend for another 2-3 minutes until you have the right consistency.
3. Refrigerate for a few hours before use. (It's safe to hold for 2-3 days).
4. Load pastry bag with mix and fill each cannoli shell fully.
5. Decorate the ends of the cannoli with ground toasted almonds or pistachios. For added decoration place a raspberry or shredded coconut on each end of the cannoli.
6. Immediately before serving, sprinkle lightly with confectionery sugar.

Answer 2

CANNOLI FILLING:
1/2 lb. low moisture ricotta cheese
1 /2 cup confectioners (powdered) sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped pistachio nuts (for garnish)
1/4 cup mini chocolate chips(for garnish)
Combine and beat the ingredients until fluffy. Fill a pastry bag with the mixture and fill each cannoli shell 1/2 way full, from each open side. Dip the filled ends into the chocolate chip or nut garnishes. Dust with confectioners sugar right before serving

Answer 3

Cannelloni Recipe
In this cannelloni recipe, pasta shells are stuffed with a mixture of ground beef, garlic, spinach, and cheese.
Serving Size : 6

12 cannelloni shells
3 (8-ounce) cans tomato sauce
2 tablespoons grated Parmesan cheese
1 pound ground beef
1/4 cup chopped onion
1 clove garlic -- minced
1 (10 ounces) Package frozen chopped spinach -- thawed and well drained
1/3 cup grated Parmesan cheese
2 tablespoons milk
2 eggs -- slightly beaten
1/2 teaspoon dried leaf oregano, crumbled
1/4 cup Butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
2 cups half-and-half
1/8 teaspoon white pepper







Cook cannelloni according to package directions; drain and set aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup tomato mixture in a lightly greased 13- x 9- x 2-inch baking dish; set aside dish and remaining sauce.Cook beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir well. Stuff cannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings.

Answer 4

My stomach growls just reading the answers. Yum.

Answer 5

spinsh and cheese thats recotta cheese
kisses and hugs
♥

Answer 6

sorry thnx though