Crispy Cannoli

Cut the dough into 4-inch circles.
Wrap each circle around a cannoli form, sealing the edge with a bit of water.
Fry the shells in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove the shells with a slotted spoon and drain on paper towels. Let cool completely.
Fill the Cannoli:
Once the shells are completely cool, fill them with the ricotta mixture using a pastry bag.
Dust the filled cannoli with powdered sugar before serving.
Kitchen Equipment Needed

Large mixing bowl
Medium mixing bowl
Pastry cutter or fork
Rolling pin
Cannoli forms
Deep fryer or large pot
Slotted spoon
Pastry bag