Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cannoli Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 10 minutes (plus draining time)
  • Total Time: 10 minutes (plus draining time)
  • Yield: Fills about 12 small cannoli 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Italian
  • Diet: Vegetarian

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 Scale
  • 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

  1. 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.
  2. In a mixing bowl, whisk together the ricotta and powdered sugar until smooth.
  3. Stir in vanilla extract and cinnamon (if using).
  4. Gently fold in mini chocolate chips and/or chopped pistachios.
  5. If a creamier consistency is desired, mix in heavy cream, one tablespoon at a time, until you reach your preferred texture.
  6. Transfer the filling to a piping bag and refrigerate for at least 30 minutes before using.
  7. 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.