Recipe courtesy of Emeril Lagasse
50 min
20 min
30 min
12 servings


  • 2 cups Ricotta Inpastata cheese
  • 1 cup confectioners' sugar
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons rum
  • 12 cannoli shells
  • 1/2 pound semisweet chocolate, melted
  • 2 tablespoons candied lemon peels
  • 2 tablespoons candied orange peels


In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocol

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