Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling.
Sprinkle ends with the chopped nuts and dust with confectioners' sugar.
Comments From B. J. from Denver, Colorado Thank you for the Cannoli recipe. I am looking forward to sharing this with my co-worker who is a native Italian and 15 years a U.S. citizen who is in search of a good Cannoli recipe. Thank you again for sharing. I am sure this will bring happiness and excitement to my friend, Silvana. This week's Dessert of the Week, Chocolate Fudge Cheesecake, is brought to us from the famous chef Gregg Gillespie the author of 1001 Chocolate treats.