Description
A simple yet elegant Italian dessert featuring a crisp shell filled with a smooth, creamy, and sweet ricotta mixture. This recipe focuses on a foolproof filling that requires only a few high-quality ingredients and minimal effort.
Ingredients
Scale
- 32 oz (900g) whole milk ricotta cheese
- 1 cup (120g) confectioners’ sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 12 store-bought cannoli shells
- Optional: ½ cup semi-sweet chocolate chips
- Optional: 1 teaspoon orange zest
- Optional: ½ cup chopped pistachios (for rolling ends)
- Optional: ½ cup mini M&Ms
Instructions
- Drain the ricotta cheese by placing it in a fine-mesh strainer over a bowl for 15-30 minutes to remove excess whey.
- Transfer the drained ricotta to a large mixing bowl. Add the confectioners’ sugar and vanilla extract.
- Whisk vigorously for 2-3 minutes until the mixture is smooth, creamy, and slightly fluffy with no lumps.
- Gently fold in optional mix-ins like chocolate chips or orange zest using a spatula.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm it up.
- Prepare a piping bag or a Ziploc bag with the corner snipped off.
- Fill each cannoli shell with about 1-2 tablespoons of the chilled ricotta mixture.
- Dip the ends of the filled cannoli into chopped pistachios, chocolate chips, or sprinkles to coat.
- Serve immediately for the best texture, dusting with powdered sugar if desired.
Notes
It is crucial to drain the ricotta well to prevent soggy shells. The filling should be chilled before piping to hold its shape. Fill the cannoli just before serving to maintain the crispness of the shells. Store filling and shells separately until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannolo
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
Keywords: cannoli, ricotta filling, italian dessert, homemade cannoli, easy dessert, sweet ricotta, pistachio cannoli