Description
Classic, creamy cannoli filling with ricotta, powdered sugar, vanilla, and cinnamon. Perfect for crispy cannoli shells!
Ingredients
Scale
- 15 ounces whole milk ricotta cheese, drained overnight
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped (optional)
- 1/4 cup chopped pistachios (optional, for garnish)
Instructions
- Prepare the Ricotta Cheese: Line a colander with several layers of cheesecloth. Spoon the ricotta cheese into the cheesecloth-lined colander. Gather the edges of the cheesecloth and tie them together to form a bundle. Gently squeeze out any excess liquid. Place the colander over a bowl to catch the draining liquid. You can also place a weight (like a can of beans or a small plate) on top of the ricotta bundle to help press out more moisture. Refrigerate for at least 4 hours, or preferably overnight.
- Make the Cannoli Filling: In a large bowl, combine the drained ricotta cheese and sifted powdered sugar. Use a rubber spatula to gently fold the ingredients together. Avoid overmixing.
- Add the vanilla extract and ground cinnamon. Continue to gently fold until everything is well combined.
- Fold in the mini chocolate chips and candied orange peel (if using). Again, be gentle and avoid overmixing.
- Taste the filling and adjust sweetness if necessary. You can add a little more powdered sugar if you prefer a sweeter filling.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Fill the Cannoli Shells: Prepare your cannoli shells.
- Transfer the chilled cannoli filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a large zip-top bag and cut off one of the corners.
- Pipe the filling into each end of the cannoli shell, starting from the center and working your way outwards. Fill the shell completely, but be careful not to overfill it, as the filling will expand slightly.
- Alternatively, if you don’t have a piping bag, use a small spoon to carefully fill each end of the cannoli shell.
- Once filled, garnish the ends of the cannoli with chopped pistachios (if using).
- Serve immediately and enjoy!
Notes
- Draining the ricotta cheese is crucial for a non-soggy filling. Don’t skip this step!
- Sifting the powdered sugar prevents lumps.
- Fill cannoli shells right before serving to prevent sogginess.
- Use high-quality, whole milk ricotta for the best flavor.
- Don’t overmix the filling.
- Chill the filling for at least 30 minutes before using.
- Get creative with garnishes!
- For a smoother filling, process the drained ricotta in a food processor until smooth before adding the other ingredients.
- If you don’t have candied orange peel, you can use a little orange zest instead.
- For a chocolate cannoli filling, add a tablespoon or two of cocoa powder to the filling.
- You can also add a splash of liqueur, such as Marsala wine or rum, to the filling for extra flavor.
- If you find that your filling is too thick, you can add a tablespoon or two of heavy cream to thin it out.
- If you find that your filling is too thin, you can add a tablespoon or two of powdered sugar to thicken it up.
- Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes