Hi Steph – Thanks! They both certainly tasted great! I tend to eat a lot of this sort of food all year round the kitchen can get unbearably hot in summer

Hi Alexandra – Not much can beat melted cheese… except maybe… chocolate?

Hi Maria – I did read on the net about substitutions for the metal cannoli tubes and one thing was a broom handle which wasn’t painted, but we have one broom with a wooden handle (which I thought the pastry might stick to) and one broom with a painted handle – which i didn’t want to cut and it shouldn’t be painted… they do sound like a bit of a hassle and hazard with the oil.

Hi Lorraine – The dinner guests were very happy indeed

Hi FFichiban – Maybe we’ll have to have a non-family cooking class that could be quite fun! except for the size of my kitchen

Hi Audax – Thanks, glad the photos are helpful. I called DJ and they didn’t have the metal tubes and I searched Victoria’s Basement’s site and couldn’t find it. I’ll make my way to the Essential Ingredient at some point – hopefully near future

Hi Jeena – Thanks! Yep, tube theme cooking is great for any day!

Hi Arwen – It fed a lot (and lunches). I must admit it was more ricotta than I wanted to use

Can can cut up pieces of bamboo for the tubing to wrap the cannoli pastry around and then deep fry, much safer than metal. I tried making my own shells once, and swore never again. Way too much fiddling and splashing oil always makes me nervous.

I always buy my cannelloni shells from the supermarket, I’ve never tried it with lasagna sheets before. But I have tried them with a savory crepe mixture, freaking delicious!