Ricotta and Chocolate Chip Cannoli

Ingredients

• 0.5 cup chocolate chips dark finely chopped
• 1 large eggs 
• 1 large egg yolk 
• 6 ounces flour all-purpose
• 1 pinch ground cinnamon generous
• 1.5 tablespoons lemon zest 
• 1.5 quarts vegetable oil; peanut oil preferred 
• 1 pound whole-milk ricotta cheese 
• 0.3 cup sugar 
• 0.3 teaspoon salt 
• 2 tablespoons butter unsalted melted

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sauce pan
• plastic wrap
• stand mixer
• spatula
• dutch oven
• pastry bag
• pastry cutter
• pasta machine

Directions

1. In the bowl of a stand mixer fitted with the hook attachment, combine flour, egg, egg yolk, butter, and marsala, and mix on low speed 8 to 10 minutes, or until perfectly smooth. Wrap dough in plastic wrap and chill in refrigerator for 2 to 4 hours.
2. Preheat oil to 325°F in large saucepan or Dutch oven. Divide the dough into 3 to 4 small pieces and roll in a pasta machine to the thinnest setting. Spray metal cannoli tubes with non-stick pan spray. Using pastry cutter, cut cannoli dough into rounds and gently wrap around the tubes, using a dab of water or egg whites to seal the edges together. Fry cannoli until deep brown and pastry has nearly stopped bubbling, about 3 minutes.
3. Remove to paper towel-lined plate and allow to rest until cool enough to handle. Carefully slide shells from tubes and let cool completely before filling.
4. Meanwhile, in the bowl of a food processor, combine the ricotta, sugar, lemon zest, cinnamon and salt. Process until perfectly smooth and shiny.
5. Transfer to bowl and fold in chocolate chips with spatula.
6. Transfer filling into a pastry bag and pipe into cooled shells.
7. Garnish ends with more chocolate chips or chopped pistachios, if desired.