Name: Pistachio & Ricotta Cannoli
Prep time: 30 min
Total time: 30 min
Yield: 8 cannoli
Cuisine: Italian, Sicilian
Ingredients: 8 ready-made cannoli shells; 500 g fresh sheep's milk ricotta (or cow's milk ricotta); 80 g icing sugar; 120 g Scyavuru Pistachio Cream 45%; 50 g chopped pistachios; Candied orange peel (optional)

The Sicilian classic, with pistachio cream in the ricotta filling.

Prep30 min
Makes8 cannoli
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Cannoli are one of the symbols of Sicilian pastry. Making the shells at home takes time and a deep fryer, so in this version we use ready-made cannoli shells from a good pastry shop and focus on the filling: fresh ricotta, sugar and Scyavuru Pistachio Cream 45%.

Fill the shells just before serving, so they stay crisp.

Ingredients (8 cannoli)

8 ready-made cannoli shells
500 g fresh sheep's milk ricotta (or cow's milk ricotta)
80 g icing sugar
120 g Scyavuru Pistachio Cream 45%
50 g chopped pistachios
Candied orange peel (optional)

Preparation

1. Drain the ricotta Leave the ricotta in a fine sieve in the fridge for a few hours, ideally overnight, so the filling is thick and does not soften the shells.
2. Make the cream Press the ricotta through the sieve, mix it with the icing sugar, then fold in the pistachio cream until smooth. Chill for 30 minutes.
3. Fill Put the cream in a piping bag and fill each shell from both ends.
4. Finish Dip the ends in chopped pistachios, add a piece of candied orange peel if you like, dust with icing sugar and serve straight away.

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