Ive been making chef marones cannoli cream for years now.It is the perfect recipe.I use a stand mixer.If you follow his recipe exactly you consistently get great resilts I put the ricotta in a mesh strainer over a bowl in the refrigerator. I let is train overnight to a day sometimes two.I put a saucer on top of it weighed with a heavy can.The bowl collects the liquid strained out.I cover it all with cling wrap. The result is a beautiful ricotta you can use for cannoli,stuffed shells,manicotti,lasagne etc.Thank you Chef Pat xxoo
Oh Lord 😂 I hate myself for looking for this recipe. I made a double batch and after "taste testing" it, it all disappeared.... This guy DEFINITELY got the recipe right 👍. Just DON'T taste it till after you fill the cannoli!!!!
Thanks Chef - I used Ricotta and put it in the fridge overnight with cheesecloth and a heavy can on top. Most of the water drained out - perfect. I used the same amount of sugar, vanilla, but left out the almond extract and it tasted just like Artuso's in the Bronx. I had to learn how to make all of this good stuff, since we left NY 20 years ago.
I just love this recipe, I never used almond extract AND vanilla extract, but I must say it is better. Before I put the sweetened ricotta cream into the shells, I dipped each end of the shell into melted semi sweet chocolate then put the mini chocolate chips on one end of the shell in the cream and then on the other end, I put slivered almonds onto the cream, and then dusted lightly with a mixture of powdered sugar and nutmeg. Now this definitely ups the wow factor for presentation. Thanks!
I watch so many videos on cannoli cream recently and this is the first video that I come across that mentions that you use a different type of ricotta than the one you buy at the store! I've tried everything from making my own to thoroughly drying out the store-bought kind and nothing came close to my Italian bakery. Thank you so much!
Sarah, dump a container of any ricotta you find at the supermarket onto a cheese cloth and wrap it up real good and then press the water out of it. I place it on a large cutting board and place a small cutting board on top and throw my weight on top of it to press it down hard. You can then let it chill for an hour or more in the refrigerator. You can also add mascarpone to reach your desired smooth creamy thickness. Then just separate out a couple of pounds and follow whatever flavoring techniques you find most appealing.
I used your recipe to make mini cannolis for my husband to take to work. Total hit with a request that I make them again for the next holiday employee potluck! Thank you Chef Pat!
I tried out this recipe yesterday and it came out great! The ricotta impastata I used was very thick and difficult to mix so I added a few tablespoons of cream to thin it out so it was easier to mix. And the almond extract was a great addition to the recipe! Thanks Chef!
THANK YOU. My local Italian market has amazing filling but I admit I don’t really like cannoli shells. I just want to eat the filling with a spoon and now I can!
Merry Christmas Chef Marone ,Once again this year. Your cannoli cream recipe stole the show Instead of chocolate chips.I used fresh finely grated orange zest.It was so delicate and fresh.Thankyou so much for this wonderful favorite
I just finished eating a store bought one, when I had the bright idea to look up a recipe online. I didn't realize just how easy they are to make. I'm in trouble!!!!
Hi Julie I have the recipe above in the description. Use 2lbs of Ricotta impastata. Don't use Polly o it's to watery. Thanks for watching I hope you enjoy!
Uncle Giuseppe’s sells it all. The shells, the impastata and the marscapone or any good Italian specialty store. I live in Ridge Long Island and have a good Italian specialty store if you’re interested
I'm Italian, and my local bakery always adds cinnamon, I'm not a fan of cinnamon in the cream so I always left it out. I do add a tsp. of orange zest , its just my preference.
Pat I use the Galbani whole milk ricotta. impastata is impossible to find here in N.h. I wrap in cheesecloth in a strainer overnight. place in bowl to catch thecliquid that will drain.Placing a small saucer on top and a heavy can on top of that saucer to press it. one day or two does the job. just make sure no strong aromas are in the refrigerator. Makes the sweetest thickest ricotta. Just perfect for cannoli. Galbani makes fine products. Thank you Pat. Please make more videos for us. How about stuffed clams?
No I didn't whip it. I used Grande Ricotta Del Pastaio it worked really well it's and Impastata style Ricotta. It was also the first time I used Almond extract it gave it nice flavor. I did a demo and tasting at a Senior Center and they loved them.Thanks for watching my video.
Thanks for the tip on the ricotta! How much did you use with the ratio of 1 tsp almond extract, 1 tsp extract vanilla, and 1 and 3/4 cup powered sugar?
Hey Pat, thanks for sharing! Here in Utah the only "traditional" ricotta I can find is Miceli. If I drain it, will it work as well? Can't even find Polly-O out here!
Hi Patty Thanks for Watching! I don't like Polly-o for Cannolis, Stuffed Shells Lasagna etc. It's to watery I like it on top of my macaroni and Meatballs.
Looks amazing...this is the one I want to try....except you didn't say how much ricotta to use and how many shells it will fill....fill me in please...thanks
I don't use cheese cloth at all anymore. I put the ricotta in a mesh strainer over a bowl and a small saucer for a lid.Putting the saucer over the cheese I weigh it down with a big can of tomatoes . Leave overnight and the next day it is perfect. I only use Galbani cheeses. Their ricotta is the best imo. Chef Pat's cannoli cream is without question the finest recipe ive ever used. His combo of almond and vanilla extract is amazing,his measurements perfect.Great results every time. The holidays are coming and I look forward to making these every year.
I heard of someone substituting whipped cream for the confection sugar to make it lighter in sweetness. I haven't tried it yet but what do you think? Will it taste as good?
Would you please share your recipe for making authentic ricotta impastata using the exact ingredients that you would use 😊? Thank you so much for your video, very interesting 🙂
Here is the recipe enjoy! Thanks for watching! 2lbs Ricotta Impastata 1 3/4 Cup Confectioners Sugar 1 Teaspoon Vanilla Extract 1 Teaspoon Almond Extract 1/3 Cup Mini Semi Sweet Chocolate Chips
I used Grande Ricotta Del Pastaio this recipe it is a Impastata style Ricotta. If you can't find that use regular Ricotta just don't use polly o it's to watery.
I can only find Miceli's traditional ricotta and unbranded. Will Miceli's traditional work and should I drain it overnight? I had tried to use just regular ricotta (unbranded) but it is not creamy and was grainy not smooth. Thank you Chef!
+Lilly Williams Hi Lilly I'm sorry I didn't see this until today. Try to use a low moisture ricotta or impastata style by grande. you can strain in cloth overnight too. Thank you for watching!
I can't be trusted with a simple recipe like this... way too easy to make. I'd be afraid to be found in a closet eating a bowl of this with half a dozen containers of ricotta strategically hidden in the fridge. See... I already figured out how to get away with this lol :o)
Hell with those chocolate chips!! It takes away from the flavor!! Original Cannoli's didn't use that crap. They used candid fruit or and pistachios !! Leave that shit for chip cookies!!
Sorry you didn't like it. This is my recipe I haven't had any complaints on it. Everybody I have made them for Loved them! That's what is great about cooking we all have our own different recipes. I'm sure your recipe is Great! Thank you for watching!
I made this tonight and ended up eating the entire bowl. I wish this recipe had remained a mystery to me.
Thanks George! I'm glad you enjoyed it!
LMAO YOURE ADORABLY HONEST! I DO THE SAME THING CHICA!!!!
Ive been making chef marones cannoli cream for years now.It is the perfect recipe.I use a stand mixer.If you follow his recipe exactly you consistently get great resilts
I put the ricotta in a mesh strainer over a bowl in the refrigerator. I let is train overnight to a day sometimes two.I put a saucer on top of it weighed with a heavy can.The bowl collects the liquid strained out.I cover it all with cling wrap. The result is a beautiful ricotta you can use for cannoli,stuffed shells,manicotti,lasagne etc.Thank you Chef Pat xxoo
Oh Lord 😂 I hate myself for looking for this recipe. I made a double batch and after "taste testing" it, it all disappeared....
This guy DEFINITELY got the recipe right 👍. Just DON'T taste it till after you fill the cannoli!!!!
Thanks Chef - I used Ricotta and put it in the fridge overnight with cheesecloth and a heavy can on top. Most of the water drained out - perfect. I used the same amount of sugar, vanilla, but left out the almond extract and it tasted just like Artuso's in the Bronx. I had to learn how to make all of this good stuff, since we left NY 20 years ago.
I made mine with vanilla and anise with cinnamon!!! came great! I love how there are so many ways!!!
I made cannoli using Pat's recipe and everyone loved them! Thanks for sharing, Pat!!
I just love this recipe, I never used almond extract AND vanilla extract, but I must say it is better. Before I put the sweetened ricotta cream into the shells, I dipped each end of the shell into melted semi sweet chocolate then put the mini chocolate chips on one end of the shell in the cream and then on the other end, I put slivered almonds onto the cream, and then dusted lightly with a mixture of powdered sugar and nutmeg. Now this definitely ups the wow factor for presentation. Thanks!
I watch so many videos on cannoli cream recently and this is the first video that I come across that mentions that you use a different type of ricotta than the one you buy at the store! I've tried everything from making my own to thoroughly drying out the store-bought kind and nothing came close to my Italian bakery. Thank you so much!
Thank you for Watching Sarah!
Sarah, dump a container of any ricotta you find at the supermarket onto a cheese cloth and wrap it up real good and then press the water out of it. I place it on a large cutting board and place a small cutting board on top and throw my weight on top of it to press it down hard. You can then let it chill for an hour or more in the refrigerator. You can also add mascarpone to reach your desired smooth creamy thickness. Then just separate out a couple of pounds and follow whatever flavoring techniques you find most appealing.
Thank You! I'm Glad you enjoyed it and Thanks for watching!
I used your recipe to make mini cannolis for my husband to take to work. Total hit with a request that I make them again for the next holiday employee potluck! Thank you Chef Pat!
+StarrTrekn Thank you for watching! I'm glad you enjoyed them.
I didn't know there was a smoother version of ricotta. Thankfully, I ordered it ahead of time. So that's another thank you....
I tried out this recipe yesterday and it came out great! The ricotta impastata I used was very thick and difficult to mix so I added a few tablespoons of cream to thin it out so it was easier to mix. And the almond extract was a great addition to the recipe! Thanks Chef!
Pat..... this is delicious! Wish you had done taste tests for this back in 4th grade!!
LMAO!
awesome channel! love italian food Sir!!!!
Thank You and Thanks for watching!
making these as we speak from this recipe for thanksgiving wish me luck
Thanks For Watching Enjoy! Happy Thanksgiving!
You make it look so easy!! I’m going to try it!!!
Thanks for the measurements!!
Mmmmmm my first Canolli, and I'm in heaven. ...Thank you,Thank you ,Thank you...OMG
+Francine Nazaruddin Thank You for watching!
Seems like a pleasant guy. I love God for making this world and filling it with beautiful humans.
Kevin Anthony lol wtf 😂
RUDE COMENT!!!!
THANK YOU. My local Italian market has amazing filling but I admit I don’t really like cannoli shells. I just want to eat the filling with a spoon and now I can!
Thanks for Watching!
Merry Christmas Chef Marone ,Once again this year. Your cannoli cream recipe stole the show
Instead of chocolate chips.I used fresh finely grated orange zest.It was so delicate and fresh.Thankyou so much for this wonderful favorite
Thank You! Merry Christmas to you and Yours! Sounds Great!
I use orange zest on mine too I love the freshness 🧡
Pat I love the way you"stuff" your cannolis.... not kidding you xxoo
Hahahaha Thank You!.....That's the first time I heard that. Lol
I was in the mood for something sweet and here it is:-) Fantastic.
Thank You MsSouthernman!
Thank you pat .. awesome video
Thank you now I know how to make cannoli cream I'm addicted to cannoli cream just eat the cannoli cream I do
Thank You for Watching!
Great video, thanks!
I just finished eating a store bought one, when I had the bright idea to look up a recipe online. I didn't realize just how easy they are to make. I'm in trouble!!!!
lol! Thanks for Watching!
This looks SO good, I'm gonna have to try it! Not sure I'll be able to find the ricotta I need, but I'll give it a shot. :)
Try and Italian Food Store they should be able to get it. Thank You for Watching!
Thank you Chef Marone for the fabulous recipe and demonstration - on my way to the market to track down Ricotta Impastata! :) Julia
Thank You for Watching!
Brilliant !
this looks perfect chef ! I love baking and I am from up north. I miss the Italian bakeries up in Massachusettes...I will be making this soon !
Thanks for watching Laurie! I hope you enjoy it!
Hi Julie I have the recipe above in the description. Use 2lbs of Ricotta impastata. Don't use Polly o it's to watery. Thanks for watching I hope you enjoy!
Cannoli shells Chef? Can you do an instructional on these? Thank you.Your cannoli cream is the best ive ever tasted.
Thank you so much for sharing, been looking for this recipe!!! God bless!!! More recipes pls :)
Thank You for watching! I hope you enjoy!
Looking forward that you can some pies as well 😁, God bless
Oh yeah, that is good stuff!
I use the almond extract as well. I think it’s the key!
Thank you Chef Pat
Thank You for Watching!
Where can I purchase the bag to fill the cannoli
Thanks For Watching Bernice!
thanks for the guidance and the recipe I would have asked my grandmother but she's on the other side Happy Thanksgiving and Bon Appetit
Rock City Marco Thanks for watching enjoy! Happy Thanksgiving to you and your family!
Pat Marone God bless Pat I'm familiar with the accent New York I'm from Rochester
You look like someone I'd definitely want to work for in the kitchen. Haha.
Bellissimo
Omg , thank you Pat I’m soo going to make them !!! Where do you buy the cannoli shells ?
Thanks for the video. How much ricotta did you use here. Looks like 32 oz??
Correct 32 oz. Thanks for Watching!
@@PatMarone thanks for the reply!! your recipe was great but I put too much sugar in...I thickened with some marscopone and it came out nice!
I'm single pat. Mmmm they looked good.
HAHAHAHA! Thank You!
No Carol I didn't put any cinnamon in this recipe. I have used cinnamon in the past in different Canoli Cream Recipes I make. Thanks for watching!
You can use it for layers in a cannoli cake. Thanks for Watching!
How much of the ricotta are you using please?
I’m from Long Island where can I buy the cannoli shells ? I love your recipes and humor too !!! Lol 😂 such a good man 😉
Uncle Giuseppe’s sells it all. The shells, the impastata and the marscapone or any good Italian specialty store. I live in Ridge Long Island and have a good Italian specialty store if you’re interested
Can you add Amaretto liquor as well?
I'm Italian, and my local bakery always adds cinnamon, I'm not a fan of cinnamon in the cream so I always left it out. I do add a tsp. of orange zest , its just my preference.
Pat I use the Galbani whole milk ricotta. impastata is impossible to find here in N.h. I wrap in cheesecloth in a strainer overnight. place in bowl to catch thecliquid that will drain.Placing a small saucer on top and a heavy can on top of that saucer to press it. one day or two does the job. just make sure no strong aromas are in the refrigerator. Makes the sweetest thickest ricotta. Just perfect for cannoli. Galbani makes fine products. Thank you Pat. Please make more videos for us. How about stuffed clams?
Thanks For Watching!
No I didn't whip it. I used Grande Ricotta Del Pastaio it worked really well it's and Impastata style Ricotta. It was also the first time I used Almond extract it gave it nice flavor. I did a demo and tasting at a Senior Center and they loved them.Thanks for watching my video.
I can't wait to try this....now I have to figure out where to buy the ricotta.lol
Thanks....
Thanks for the tip on the ricotta! How much did you use with the ratio of 1 tsp almond extract, 1 tsp extract vanilla, and 1 and 3/4 cup powered sugar?
And you didn't drain that ricotta at all??
16 oz. standard size
So if i were to buy impastata i don't have to put it through a fine wire strainer?
Yes! Thanks for Watching!
As for the Ricotta, can I use grocery store bought Sorrento Whole Milk Deli Ricotta or is there a special ricotta to use for this recipe?
Hey Pat, thanks for sharing! Here in Utah the only "traditional" ricotta I can find is Miceli. If I drain it, will it work as well? Can't even find Polly-O out here!
Hi Patty Thanks for Watching! I don't like Polly-o for Cannolis, Stuffed Shells Lasagna etc. It's to watery I like it on top of my macaroni and Meatballs.
Looks amazing...this is the one I want to try....except you didn't say how much ricotta to use and how many shells it will fill....fill me in please...thanks
Chef, any recommendations on how to thicken it if it's still too liquidy after using cloth? Regular store bought brand was used
I don't use cheese cloth at all anymore. I put the ricotta in a mesh strainer over a bowl and a small saucer for a lid.Putting the saucer over the cheese I weigh it down with a big can of tomatoes . Leave overnight and the next day it is perfect. I only use Galbani cheeses. Their ricotta is the best imo. Chef Pat's cannoli cream is without question the finest recipe ive ever used. His combo of almond and vanilla extract is amazing,his measurements perfect.Great results every time. The holidays are coming and I look forward to making these every year.
make sure you put the strainer /bowl w the ricotta overnight in the refrigerator
How many carbs do you think is one of them?
Why chocolate chips?
I prefer mine the traditional way, minus chocolate chips.
But I’m gonna try this ricotta recipe.
Thank you for sharing.
That's Fine this is the way I make mine. Thank You for watching!
Thank You for watching Rick!
pat marone where do you get your recotta from
what Italian stores do you to what is it called
I heard of someone substituting whipped cream for the confection sugar to make it lighter in sweetness. I haven't tried it yet but what do you think? Will it taste as good?
I never heard of that. Try it out let me know how it came out. Thanks for watching!
no use the sugar trust me, follow his recipe to the point. no substitutes. YOURE WELCOME
where do you Get your recotta impasa cheese
Would you please share your recipe for making authentic ricotta impastata using the exact ingredients that you would use 😊? Thank you so much for your video, very interesting 🙂
Uvme Lucchese 2lbs Ricotta impastata 1 3/4 cups Confectioners Sugar 1 teaspoon Vanilla Extract 1 teaspoon Almond Extract 1/3 cup Mini Semi Sweet Chocolate Chips
Hi Chef, do you have a recipe for vanilla or choc custard fillings?
+Malcolm Graham Hi Malcolm I'm sorry I don't have a recipe for them. Thank you for watching!
what Italian food stores do you got to
What state are you from? I go to A&s pork store Ivaroni brothers uncle Guiseppes
can I fill a cake with this cannoli filling, or would that not work?
+Jazmin Santos Hi Jazmin Thanks for watching! Yes you can use it as a Filling for cake or Pastries.
+Pat Marone great thanks!!
Hi Pat I may have missed it, sorry if I did, but how much of the Riccotta did you use?
Here is the recipe enjoy! Thanks for watching!
2lbs Ricotta Impastata
1 3/4 Cup Confectioners Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
1/3 Cup Mini Semi Sweet Chocolate Chips
pat Marone I'm from Oklahoma city
i prefer mixing in the chocolate chips instead of dipping it on the edges, i think it just looks way better and tastes better.
Thanks For Watching Sean!
Chef, is there a reason you don’t use cinnamon oil?
I used Grande Ricotta Del Pastaio this recipe it is a Impastata style Ricotta. If you can't find that use regular Ricotta just don't use polly o it's to watery.
Galbani whole milk ricotta is superb if you strain it very well overnight.
@@doniellestenson3502 Great! Thank You!
I can only find Miceli's traditional ricotta and unbranded. Will Miceli's traditional work and should I drain it overnight? I had tried to use just regular ricotta (unbranded) but it is not creamy and was grainy not smooth. Thank you Chef!
+Lilly Williams Hi Lilly I'm sorry I didn't see this until today. Try to use a low moisture ricotta or impastata style by grande. you can strain in cloth overnight too. Thank you for watching!
what's a ganoly?
where do you Get the recotta ?
Italian food store or you can use a lower moisture ricotta not pollyo. You can strain ricotta in cheese cloth overnight in refrigerator.
Where can I purchase the bag to fill the cannoli ? I’m having a hard time and I need one for
Tomorrow 😅help 😂
Hi thanks for watching. You can find disposable pastry bags on Amazon or supermarkets target.
❤❤❤❤❤❤❤❤❤
I'm from Oklahoma city
Oh...and could this recipe be used as a cake filler?
Did You Strain it all Night? Don't use Polly o it's to watery.
You forgot to mention that when you're done you turn the pastry bag inside-out and lick it clean.
lol Thanks for watching!
Even though I strained the ricotta....it was so liquidy...why?
Cannoli maker in the day, Cosa Nostra at night...Fuggetahboutit!
Don’t you use mascarpone cheese also
Oh my God.
I can't be trusted with a simple recipe like this... way too easy to make. I'd be afraid to be found in a closet eating a bowl of this with half a dozen containers of ricotta strategically hidden in the fridge. See... I already figured out how to get away with this lol :o)
lol! Thanks for Watching!
@@PatMarone I make chips with the dough instead of the traditional way.... easier yet.:o)
No cinnamon chef??
It's called ricotta
Recipe needs measured amounts of ingredients
Why did I believe cannoli creme was made with mascarpone
Thanks for telling people to use cheese cloth to take out all the liquid in the ricotta.
are you a proffesinal
Yes. Thank you for watching
Sheep's milk vs whole milk
Is it cannoli or gannoli? Foh git about it..... ¦)
soft c in Europe along with the H's and P's and T's
Never trust a skinny chef/baker
What in the fuck are "Gannolis"?!? I thought they were Cannolis.
Roll the C.
Lee S no. Not only can you not roll a c sound you also don't. Cannoli has a c sound not a g.
incogneterpeter roll the C!
nice tips, AWFUL sound!
Hell with those chocolate chips!! It takes away from the flavor!! Original Cannoli's didn't use that crap. They used candid fruit or and pistachios !! Leave that shit for chip cookies!!
Sorry you didn't like it. This is my recipe I haven't had any complaints on it. Everybody I have made them for Loved them! That's what is great about cooking we all have our own different recipes. I'm sure your recipe is Great! Thank you for watching!
General Alex is shell shocked....... cannoli that is......
pat marone where do you get your recotta from
what Italian stores do you to what is it called