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

Perfecting Cannoli Filling: A Mom’s Guide

This classic cannoli filling is smooth, lightly sweetened, and packed with creamy ricotta goodness. Perfect for piping into crisp cannoli shells or spooning over fresh fruit, it’s the heart of a traditional Italian dessert and can be easily customized with your favorite flavors like chocolate chips, orange zest, or pistachios.

  • Total Time: 15 minutes (active) + 2–3 hours draining
  • Yield: Fills about 24 small cannoli shells 1x

Ingredients

Scale

  • 32 oz whole milk ricotta cheese, well-drained

  • 3/4 to 1 cup powdered sugar (to taste)

  • 1 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon (optional)

  • 1/3 cup mini chocolate chips (optional)

  • Zest of 1 orange or lemon (optional)

  • 2 tbsp finely chopped pistachios (optional)

Instructions

Step 1: Place ricotta in a cheesecloth-lined strainer over a bowl. Cover and refrigerate for at least 2–3 hours, or overnight, to drain excess moisture.
Step 2: Transfer drained ricotta to a mixing bowl. Add powdered sugar, vanilla extract, and cinnamon (if using). Beat until smooth and creamy.
Step 3: Fold in chocolate chips, citrus zest, or pistachios if desired.
Step 4: Cover and refrigerate for at least 30 minutes to let flavors meld and firm up slightly.
Step 5: Pipe or spoon into cannoli shells just before serving.

Notes

  • Always drain ricotta thoroughly to avoid runny filling.

  • Filling can be made 1–2 days in advance and stored in the fridge.

  • Use a piping bag for a clean, professional look.

  • Only fill cannoli shells right before serving to keep them crispy.

  • Try mascarpone for a richer alternative, but reduce sugar slightly.

  • Author: Emilie Faivre
  • Prep Time: 15 minutes (plus draining time)
  • Cuisine: Italian-American