Cocoa cannoli with ricotta (cannoli al cacao con ricotta)

The pastry is traditionally made with strutto (a type of pork fat), which makes the shells very crisp. This version uses butter but please feel free to substitute strutto if you know anyone who can get it for you! Cannoli can be filled with vanilla or chocolate custard but I love the traditional version filled with sweet ricotta and the ends dipped in chopped nuts. You will need metal cannoli tubes to make the shape, which can be purchased from most homeware shops. Alternatively, you can try using scrunched aluminium foil, but they won’t be as even.