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.
Servings: 12 cannoli
Calories: 293kcal
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.
Nutrition
Calories: 293kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 43mg | Potassium: 94mg | Fiber: 1g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 4mg
