Instructions

Prepare the dough the night before serving the cannoli. Mix all ingredients in a bowl, and when they are well blended, continue to work on a floured surface until the dough loses some of its moisture and becomes less sticky.

Make a ball, wrap in plastic wrap and place in refrigerator to sit overnight. The next morning, remove the dough from the refrigerator and spread thinly (I recommend using the rolling pin for fresh pasta at the second-to-last thickness mark, beginning to roll out the dough from thicker and decrease gradually), cut out dough circles with a pastry cutter. Wrap the circles around the special cannoli molds, pressing firmly between the two ends of the dough so that the cannoli do not open during cooking. Warm up a large amount of oil, and when hot, dip cannoli in hot oil and cook until golden brown, then place on paper towels. Gently pull the cannoli out of their molds and let cool.

Grate the Pecorino and whip together with the ricotta cheese in a mixer. Put this cream in a pastry bag without a nozzle. Refrigerate (for how long).

Prepare the honey mushroom cream: Clean the mushrooms well (do not wash, but clean them with a damp cloth or paper towel). Finely chop the onion. Sauté the onion in extra virgin olive oil, then add the mushrooms, sauté and then add the wine and let it evaporate. Add two tablespoons of water, add salt and pepper, then reduce heat and simmer for 20 minutes. Then, remove the lid and allow the liquid to dry. Mix the mushrooms with some parsley. Fill cannoli with cream cheese (never do this in advance because the cannoli, as we say, can get “soaked”) and sprinkle both ends with poppy seeds. Place a two ladles of the hot cream of mushroom soup in bowls.

Serve a couple of the cannoli with mushroom sauce for each one of your guests so that they can dip their cannoli inside the sauce for a unique mix of flavors!