Fresh Ricotta Cannoli

• 16 Ounces-Fresh Ricotta Cheese-make according to recipe below, drained about 30 minutes, about 2 cups
• 3/4 Cup-Confectioners’ Sugar
• 1 Teaspoon-Almond Extract
• 1 Teaspoon-Cinnamon-powdered
• 1 Each-Dark Chocolate Bar-(3 ounces), grated
• 16-Fresh Wonton Wrappers
• ¼ Cup-Pistachio Nuts-chopped
• For Dusting-Powdered Sugar
• 1 Quart-Canola Oil

1. In a stand up mixer fitted with paddle attachment (or mixing bowl).
2. Place ricotta, sugar, almond extract, cinnamon, 2/3rd’s of the chocolate.
3. Mix until well combine and place in a large zip bag and place in refrigerator for at least one hour.
4. Heat canola oil in a deep pot, fitted with a fry thermometer, to 325 degrees.
5. Fry wonton wrappers one at a time until lightly golden, drain and cool on a paper towel lined sheet tray.
6. When ready to serve cut one corner out of zip lock bag.
7. On a serving platter, squeeze 8 small dabs of cannoli filling on plate.
8. On each dab place one fried wonton and squeeze a few tablespoons if filling.
9. Top with another fried wonton and top with another few tablespoons of filling.
10. Repeat with remaining wontons and filling.
11. Garnish each with chocolate, pistachio and a dusting of powdered sugar.

Fresh Ricotta
• 4 Cups-Whole Milk
• 2 Cups-Heavy Cream
• 1-1½ Teaspoons-Kosher Salt
• ¼ Cup-Lemon Juice-fresh squeeze

1. Add milk, cream, salt to a pot and bring a boil, stirring to keep from boiling over.
2. Remove from heat, gently stir in lemon juice until it starts to curdle and let stand for 5 minutes.
3. Place 2 layers of cheese cloth in a fine sieve, set over a bowl and pour in to strain.
4. Place in refrigerator and allow to chill until spreadable, about 20 minutes or up to 8 hours.
5. The longer the cheese is strained the thicker it will be, lasts up to 3 days cover in refrigerator.
6. Makes about 2 cups