200 gr flour type 0
250 gr of fresh ricotta
50 grams of softened butter
3 tablespoons of grated Parmesan cheese
8 gr of yeast
Egg white to seal the dough
for the filling:
250 gr of shelled peas (about 500/600 gr with the pod)
80 gr of sheep's milk ricotta
30 gr of grated pecorino romano
1 fresh spring onion
A few sprigs of marjoram
Extra virgin olive oil
Salt and pepper
Pistachios to decorate
Mix all the ingredients for the pasta until you get a homogeneous mixture. Leave to rest for 30 minutes in a cool place wrapped in plastic wrap. Preheat the oven to 180oC. Roll out the dough on a floured pastry board and make 10 cm diameter discs to wrap around the previously buttered cannoli pans. Seal with brushstrokes of egg white. Put in a static oven for about 15/20 minutes. Remove the cannoli from the pans.
Put 2 tablespoons of oil and the finely chopped spring onion in a pan, let it flavour and add the peas. Cook adding a little water as needed. Season with salt and leave to cool.
Blend the peas with the pecorino, ricotta, marjoram leaves, a sprinkle of pepper and a little oil until a consistent cream is obtained. Fill the cannoli with the pea cream.