The Best Sicilian Ricotta Cannoli Filling
Traditional cannoli are a staple of Sicilian cuisine and have been enjoyed for generations. The crispy shell holds a creamy ricotta cheese filling that makes cannoli special. With this recipe, you can make the best Sicilian ricotta cannoli filling and create this delicious and authentic Italian dessert at home.
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Sicilian cannoli are loved by everyone in Italy and around the world. They're a small and delicious dessert with crispy shells and a sweet creamy filling. They're often enjoyed on special occasions, homemade or bought from a bakery.
There isn't a single authentic Sicilian cannoli recipe, because every family and Italian bakery has its own recipe for the cannoli filling and shells. There are countless variations!
Some add chocolate chips or candied fruit for extra texture and flavor, while others prefer to keep it simple with just a few ingredients.
No matter your preferences, this delicious recipe for cannoli cream filling is sure to impress your family and friends.
For more ricotta dessert recipes, try my ricotta cheesecake, this ricotta cake with pears, or this classic ricotta pie.
Why This Recipe Works
- Perfectly balanced sweetness that lets the creamy ricotta shine.
- Smooth, velvety filling that pipes easily into shells.
- A touch of cinnamon or vanilla adds depth without overpowering.
- True to tradition yet versatile enough to customize.
Ingredient Notes
Ricotta Cheese: Whole milk ricotta cheese is the base for the filling and the most important ingredient for good cannoli, so make sure it's good quality. Look for ricotta impastata, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets. Otherwise, if you use regular ricotta, make sure to drain it well and strain it with a cheesecloth so that it's nice and thick. You can also use homemade ricotta cheese, which is easy to make and adds a special touch.
Toppings: Chopped pistachios or mini chocolate chips are a popular addition to the filling. They add a nice texture and flavor. Another traditional addition is to add candied orange peel.
Cannoli Shells: Cannoli shells are essential to make Sicilian cannoli. You can either buy them ready to fill in grocery stores or Italian markets, or you can also make your own homemade cannoli shells. If you decide to experiment with making your own, you'll need to buy cannoli shell molds, an essential tool to make the perfect cannoli shape.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make ricotta cannoli filling
- Add the ricotta, mascarpone and powdered sugar to a medium bowl.
Pro Tip: Using good quality ricotta cheese is essential to the success of this recipe. You can use homemade ricotta cheese, which is easy to make and adds a special touch . If using store bought, look for impastata ricotta, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets. If using ricotta from the grocery store, you must strain it first so that it's nice and thick.
- Use an electric mixer to beat until combined. Add the cinnamon and vanilla, then continue mixing for 3-4 minutes.
- Use a rubber spatula to transfer the mixture to a pastry bag or zip-top bag and refrigerate until ready to fill your cannoli shells.
- Snip the tip of the pastry bag or zip-top bag so that it's about 1 inch wide.
- Carefully fill up each cannoli shell by piping the filling into one half at a time.
- Dip each half of the exposed cannoli filling into chopped pistachios or chocolate chips.
Pro Tip: It's important to serve the cannoli immediately after making because the shells get soggy when they sit.
Tips for Success
- It's best to keep the cream and shells separate, then fill them to order or right before serving so they stay fresh and crisp.
- Add different flavorings to your cannoli filling, such as orange zest or lemon zest, almond extract, or add the chocolate chips and pistachios right to the cream. But keep in mind this will make it harder to pipe out!
- Try serving the cannoli cream as a dip with broken shells, cookies, or fruit for an easy, make-ahead party option.
- Chill the filling for at least an hour (or overnight) to help it firm up, develop flavor, and create the perfect smooth, cohesive texture for piping.
Serving Suggestions
The most common way to serve Sicilian Ricotta Cannoli filling is in a traditional cannoli shell. The crispy and sweet shell pairs perfectly with the creamy and tangy filling. You can also sprinkle some powdered sugar on top for an extra touch of sweetness.
If you want to serve your ricotta filling in a different way, try making a cannoli dip. Simply mix the filling with some heavy cream until it's a dip-like consistency. Serve it with some biscotti or graham crackers for a tasty and easy dessert.
If you're feeling adventurous, try using your ricotta cannoli filling as a cake filling. It pairs well with chocolate cake or vanilla cake. Just be sure to chill the filling before using it in a cake to ensure it holds its shape.
FAQs
Cannoli shells can become soggy quickly after filling, but there are a few tips to keep them crisp. First, it's best to fill the shells just before serving to prevent them from becoming too soft. Second, you can dip the ends of the shells in melted chocolate to create a barrier between the filling and the shell. Finally, you can dust the inside of the shells with a mixture of powdered sugar and cornstarch to absorb any excess moisture from the filling.
You can use either homemade ricotta or store-bought ricotta for this cannoli cream recipe. If you use store-bought, look for ricotta impastata or whole milk ricotta cheese. For the latter, make sure to drain it and strain it with a cheesecloth to get rid of excess moisture.
You can store leftover filling in an airtight container in the fridge for up to 3 days.
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The Best Sicilian Ricotta Cannoli Filling
Ingredients
- 16 ounces ricotta cheese drained (see note)
- 8 ounces mascarpone cheese
- ½ cup powdered sugar plus more for dusting
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 12 large cannoli shells or 24 mini cannoli shells
- ½ cup chopped pistachios or mini chocolate chips or both
Instructions
- Add the ricotta, mascarpone and powdered sugar to a medium bowl.
- Use an electric mixer to beat until combined - it will be a bit crumbly. Add the cinnamon and vanilla, then continue mixing for 3-4 minutes, scraping down the sides every so often, until whipped and smooth.
- Use a rubber spatula to transfer the mixture to a pastry bag or zip-top bag and refrigerate until ready to fill your cannoli shells.
- Snip off the tip from the end of the pastry bag, then carefully fill up each cannoli shell by piping the filling into one half at a time.
- Dip each half of the exposed cannoli filling into chopped pistachios or chocolate chips. Serve immediately.
Notes
- Using good quality ricotta cheese is essential to the success of this recipe. You can use homemade ricotta cheese, which is easy to make and adds a special touch. If using store bought, look for impastata ricotta, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets. If using ricotta from the grocery store, you must strain it first so that it's nice and thick.
- If using store bought ricotta, first drain it in a fine mesh strainer lined with paper towels or cheesecloth, over top of another bowl, in the refrigerator overnight. It allows the ricotta to drain its liquid and get nice and thick, which will prevent the pie from being runny or getting soggy.
- It's important to serve the cannoli immediately after making because the shells get soggy when they sit.
- It's best to keep the cream and shells separate, then fill them to order or right before serving so they stay fresh and crisp.
- Add different flavorings to your cannoli filling, such as orange zest or lemon zest, almond extract, or add the chocolate chips and pistachios right to the cream. But keep in mind this will make it harder to pipe out!
- Try serving the cannoli cream as a dip with broken shells, cookies, or fruit for an easy, make-ahead party option.
- Chill the filling for at least an hour (or overnight) to help it firm up, develop flavor, and create the perfect smooth, cohesive texture for piping.
Well, what can I say? Another home run from Coley Cooks!
This is such a simple, yet absolutely satisfying dessert that the fam totally enjoyed. I followed the recipe for the filling to the T. The filling had just the right amount of sweetness and the addition of cinnamon and vanilla was a winning touch. Shells "imported" from an Italian market in Brooklyn (couldn't find locally) completed this wonderful treat.
I'm so glad you enjoyed this recipe! Thanks for taking the time to leave a review! 🙂