2 tablespoon pure vanilla extract
8 ounces Mascarpone cheese
3 ½ cups confectioner sugar (reserve 1/2 cup for dusting)
¾ cup can pumpkin
2 cups fresh ricotta cheese
2 teaspoons pumpkin pie spice
12 cannoli shells
Step 1: Place ricotta into a bowl of a stand mixer fitted with a paddle attachment, and beat for 2-3 minutes until fluffy.
Step 2: Add Mascarpone cheese and continue beating on medium high speed until cheeses are blended together
Step 3: Carefully add confectioners’ sugar and blend well
Step 4: Add vanilla extract, pumpkin, and pie spice to cannoli filling and continue beating until mixture is smooth
Step 5: Place a pastry bag fitted with a Wilton 6B tip into a large bar glass with tip end flipped upwards, resting on the bottom of the glass, and bag ends folded down over the sides of the glass
Step 6: Using a spatula fill pastry bag with pumpkin ricotta cannoli filling
Step 7: Fold each side of pastry bag in toward the center of bag and fold down top edges
Step 8: Carefully lift bag from glass and twist bag pushing filling toward the tip
Step 9: Place tip into one side of shell as close to the middle as possible and gently apply pressure to the bag to fill shell with Cannoli filling
Step 10: Arrange filled cannoli shells on a serving platter and dust with reserved confectioners’ sugar.
Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2011.
Felicia Ciarmitaro Mohan readily admits that her namesake and grandmother Felicia would not approve of this recipe. She taught her how to make her first cannoli and using pumpkin as a flavoring ingredient would never be considered when making authentic and traditional cannoli from Sicily. But times change and today Felicia has taken the knowledge that has been passed down to her and is not afraid to innovate. This pumpkin cannoli is one example of her innovation.
Felicia insists that in spite of what her Grandmother would think the results in terms of taste are perfectly wonderful. Making cannoli is a lengthy, but easy process. The shell is a dough made of wheat, butter, sugar and other ingredients. It is formed into an oval, wrapped around a dough ring and fried. The shells can be filled with cream by using a spoon or pastry bag. If not served quickly, the shells will lose their crisp texture. The shells should be filled with cream immediately before serving.
It is possible to buy cannoli shells already made, which of course is a lot easier for the home cook. Felicia stays very true to the traditional recipe by using both ricotta and mascarpone cheese. Many commercial cannoli that you find today do not use the mascarpone cheese.