Raspberry Chocolate Cannoli

Raspberry Chocolate Cannoli

Last night we had a fabulous dinner. Really. I didn't realize just how fabulous until my social media outlets were all abuzz about it. I made braciole and homemade ravioli with my near-famous marinara. The kids loved it and so did the man. I only took phone photos (and it was rainy and yucky here so none were very good) and put them together so you can glimpse what was going on in my kitchen yesterday.

Braciole with filling, rolled and tied, browned, covered in sauce, eggs and flour, pasta dough and machine, "candy wrapper ravioli (filled with Asiago and ricotta) and the finished dinner: Braciole sliced and ravioli cooked al dente before frying in butter.

The only thing that would have made this meal better would be these (or any!) cannoli. Italian cannoli can seem fancy and difficult to make, but with pre-made shells they're a breeze to do. Once finished they can be served with a special dinner or a simple dessert that kids love. Usually made with cinnamon, it's been swapped out here for raspberry extract.

Raspberry Chocolate Cannoli
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: 6

Ingredients:

6 ready-made cannoli shells
15 ounces ricotta cheese
1/2 cup confectioner's sugar
1/4 teaspoon raspberry extract
1 -2 Tablespoons heavy cream - as needed
1 cup mini chocolate chips
Fresh raspberries - optional

Directions:

1. Whisk together ricotta cheese, confectioner's sugar and raspberry extract until smooth. Add heavy cream if needed. The mixture should be thick enough to pipe and hold its shape.
2. Fold in mini chocolate chips.
3. Transfer filling into a large pastry bag fitted with no tip and a large opening or a large round tip.
4. Pipe filling into each prepared shell, filling each in the center and out to the open ends.
5. Serve immediately with fresh raspberries if desired.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes with Raspberry Preserves

Mother's Day is almost here! What is the mom in your life eating this Sunday? Breakfast at a restaurant? Brunch at home? How about breakfast in bed with these delicious little pancakes?

These quick pancakes are full of flavor. A burst of bright lemon is infused in each bite and the deep red raspberry preserves on top add extra flavor. Simple enough for a weekday breakfast but special enough to serve to guests, these fluffy pancakes are a favorite in our house.

I've even made these at work for my clients and they are always met with rave reviews and the plates are empty and tummies full. Give them a try and, as always, let me know how you liked them!


Lemon Ricotta Pancakes with Raspberry Preserves
Printable Recipe
Hands-On Time: 20 minutes
Ready In: 20 minutes
Serves: 4

Ingredients:


Zest of 1 lemon - about 1 Tablespoon
2 Tablespoons granulated sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk ricotta cheese
2 eggs
1/2 to 1 cup milk or buttermilk
1 teaspoon vanilla extract
1 cup red raspberry preserves, with or without seeds, whichever you prefer


Directions:

1. Combine lemon zest with sugar and rub together with your fingers until fragrant and moist. Set aside.
2. Stir together flour, salt and baking powder, set aside.
3. Blend eggs, milk, ricotta and vanilla. Fold lemon and sugar to wet ingredients. Add to dry ingredients and mix until just combined. Batter will be slightly lumpy.
4. Drop by 1/4 cupful onto a hot griddle and cook until bubbles appear on the surface of the pancake. Turn and cook for 1 minute longer. Set aside and keep warm until all pancakes are cooked - there will be 12 - 14.
5. Heat preserves until smooth and liquid. Plate pancakes, 3 to a plate, and top with 1/4 cup of preserves.

*Note: For a faster version you can use 2 cups of instant pancake mix and 1 1/4 cups of water in lieu of the pancake batter.