Ricotta Cannoli Recipe

Sicilian cannoli with ricotta filling are classic. Make the filling ahead and stuff cannoli shells before eating.

– 1 pound whole milk ricotta cheese (drained) – ½ cup powdered sugar – 1 small orange, zested (about a teaspoon of zest) – ⅓ cup mini chocolate chips (divided) – ⅓ cup shelled pistachios, lightly chopped (divided) – 24 mini cannoli shells (or 12 large cannoli shells) – powdered sugar for dusting



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Put the ricotta that has been drained, powdered sugar, and orange zest in a big bowl. 

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 Mix the ricotta until it's light and fluffy, which should take about two minutes with a hand mixer.

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Add about ¼ cup of tiny chocolate chips and crushed pistachios, one after the other.

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The ricotta blend should be put into a piping bag. The filling should be piped into the cannoli shells. 

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Add the last few tiny chocolate chips and pistachios to the ends of the cannoli. Sprinkle with powdered sugar, and serve right away.

Also See

Raspberry Ricotta Cake Recipe