A new twist on using wonton wrappers as a delicious crunchy shell for all kinds of fillings. In this instance, they are formed into mock “cannoli” shells and then piped full of a ricotta cream mixture. Served with the raspberry puree which is a cinch to make, you have a great tastebud teaser between creamy, crunchy, tart and sweet!
Raspberry Puree, Ricotta Cream and Crunchy Cannoli
Recipe:
1- 15 oz. container ricotta cheese
6 (4 inch) wonton wrappers
cooking spray
1/2 tsp. cornstarch dissolved in 1/2 tsp. water (for paste)
3 Tb. sugar
1/4 tsp. vanilla extract
1/8 tsp. almond extract
1 1/2 cup fresh raspberries
1-2 Tb. confectioners’ sugar
1 tsp. lemon zest
1 Tb. chopped, lightly toasted pistachio nuts or nuts of choice
Lightly spray 6 cannoli tubes with cooking spray. Starting at corners, wrap wontons around tubes. Glue with dab of cornstarch paste. Lightly spray outside of cannoli. Place on a baking sheet and bake until golden brown and crisp, about 4 to 6 minutes. Allow to cool slightly, then slide pastry off tubes. Cool on wire rack.
Filling: In a large bowl, whisk ricotta, sugar and extracts. Set aside or transfer to a pastry bag fitted with a 1/2 inch star tip.
Sauce: Puree raspberries in a food processor. Strain puree through a sieve into a bowl. Whisk in confectioners’ sugar and lemon zest.
Using pastry bag, pipe 1/4 cup cheese mixture into each shell. Sprinkle ends with nuts. To serve, ladle raspberry sauce onto plates. Place 2 cannoli on each plate atop sauce and serve immediately.
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