Description
This smooth, creamy, and slightly sweet ricotta-based filling is perfect for stuffing traditional Italian cannoli shells. You can also use it as a dip for fruit, cookies, or as a topping for desserts.
Ingredients
Units
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- 2 cups ricotta cheese (whole milk, well-drained)
- 1 cup powdered sugar (or to taste)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup mini chocolate chips (optional)
- 2 tablespoons heavy cream (optional, for a creamier texture)
- 1/4 cup chopped pistachios (optional)
Instructions
- Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl and let it drain for at least an hour (or overnight) to remove excess moisture.
- In a mixing bowl, whisk together the ricotta and powdered sugar until smooth.
- Stir in vanilla extract and cinnamon (if using).
- Gently fold in mini chocolate chips and/or chopped pistachios.
- If a creamier consistency is desired, mix in heavy cream, one tablespoon at a time, until you reach your preferred texture.
- Transfer the filling to a piping bag and refrigerate for at least 30 minutes before using.
- Pipe the filling into cannoli shells just before serving for the best texture.
Notes
- For an ultra-smooth filling, blend the ricotta with a food processor before adding the sugar.
- If using store-bought ricotta, make sure to drain it well to prevent a runny filling.
- For a tangier flavor, replace some of the ricotta with mascarpone cheese.
- Store in an airtight container in the fridge for up to 3 days.