Cannoli alla Siciliana (Sicilian Cannoli)
It's best if you use tubular cannoli molds.
You can replace sheep's milk ricotta with the more typical cow's milk version. The flavor will be less intense but your cannoli will still be tasty.
You can make the filling and shells well in advance, just keep them separated until serving. The shells can be stored for weeks in an airtight container in a cool, dry place.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.