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Ingredients
- 12 3x11-inch fresh pasta sheets or 60 wonton skins
- 2-3 eggs (cracked and beaten)
- 1/2 # mascarpone cheese
- 7-8 oz. ricotta cheese
- 1 c. confectioners’ sugar (10x)
- 1/2 c. peeled roasted pistachios (rough chopped)
- dash of ground cinnamon
- dash of amaretto
- dash of vanilla extract
- 1/4 c. milk chocolate chips
- 1/4 c. white chocolate chips
- 1/4 c. butterscotch chips
- 1/4 c. peanut butter chips
Preparation
Step 1
Combine all ingredients except cannoli shells in a mixing bowl until fully incorporated. Place filling in a pastry bag with a medium opening. Lay pasta sheet flat and pipe 5 small clumps (about the size of a pinball) into the center of the sheet, leaving an inch or two between clumps. Brush the sheet to the edges and between cheese lightly with the beaten egg and gently lay another sheet over the top, removing any air pockets before pressing down to seal. After top sheet is flat with no air pockets left near the cheese, pressed down firmly on all parts of the sheets except the cheese to seal and cut with either a fluted pastry wheel cutter into squares or a circle cookie cutter, leaving a small border of pasta surrounding the cheese filling. Dust a tray with flour (to prevent sticking) and transfer filled raviolis to the tray. Repeat until desired number of raviolis are achieved and store in refrigerator uncovered until ready to use for several hours or overnight. Preheat a large skillet with about an inch of vegetable oil to approximately 325-degrees. Carefully place a few raviolis into the oil fry briefly until brown on both sides. Remove and place onto a tray with absorbent paper. Transfer to a serving platter and dust with powdered sugar.