Time: 45 min.
Complexity: easily
Quantity: 12 tubes

Here's the perfect way to use up leftover lasagna noodles! The noodles are boiled in very sweet water and then rolled into tubes, replacing traditional cannoli shells. The tubes are then filled with a cream cheese filling, which can be garnished with fresh orange zest for a more sophisticated flavor. Garnish the cannoli with crushed pistachios and chocolate chips and serve for dessert.

Ingredients:

• 6 lasagna sheets (about 220 g)
• 1.5 cups powdered sugar + extra for sprinkling
• 2 cups whole milk ricotta
• 1/4 tbsp. mascarpone
• 0.5 tsp vanilla extract
• 1/3 cup mini chocolate chips, for sprinkling (optional)
• 1/3 cup chopped pistachios, for sprinkling (optional)
• Special equipment: a pastry bag with a 1 cm diameter tip or a zip-lock bag with a 1 cm wide corner cut off.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta lasagna, ricotta cheese, mascarpone cheese, chocolate chips (granules), pistachios

We recommend

Preparation:

Step 1
• Bring a large saucepan of water to a boil with 1 cup of powdered sugar. Cook the lasagna until very tender, about 20 minutes. Drain and transfer the noodles to a paper towel-lined baking sheet. Let drain for 5 minutes.
Step 2
• Cut each noodle in half crosswise and roll into a 7cm wide tube. Place seam side down on a lined baking sheet.
Step 3
• In a medium bowl, beat the ricotta, mascarpone, vanilla extract, and the remaining 1/2 cup powdered sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes.
Step 4
• Spoon the cream into a pastry bag fitted with a 1 cm tip or into a zip-top bag with the corner snipped off. Generously fill each tube with ricotta filling, allowing some to hang over the ends.
Step 5
• Place chocolate chips and/or pistachios, if using, in separate small bowls. Dip the ends of the cannoli into the chocolate or pistachios to ensure they adhere to the cream. Transfer the cannoli to a serving platter and dust with powdered sugar.

Votes: 1