Lasagna Cannoli

  • Yield : 12 cannolis
  • Cook Time : 30m
  • Ready In : 45m
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  • 6 lasagna noodles (about 8 ounces)
  • 1 1/2 cups confectioners' sugar, plus more for dusting
  • 2 cups whole milk ricotta
  • 1/4 cup mascarpone
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup mini chocolate chips, for dipping, optional
  • 1/3 cup pistachios, chopped, for dipping, optional


Step 1

Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.

Step 2

Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends. 

Step 3

Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar. 

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