Cannolo Ricotta Recipe

Drain and dry ricotta

Place the ricotta in a fine-mesh sieve or a bowl lined with several layers of cheesecloth set over a bowl. Refrigerate for 1–2 hours to drain excess whey until ricotta is thick and scoopable. If short on time, press gently with a spoon against the sieve to accelerate draining (about 20–30 minutes).

Whisk and sweeten

Transfer drained ricotta to a medium mixing bowl. Sift in the powdered sugar and add the granulated sugar, vanilla extract, orange zest, and salt. Whisk gently by hand (or use the lowest speed of a stand mixer) until smooth and slightly airy, about 1–2 minutes. Taste and add the optional Marsala or sweet wine if desired, whisking to incorporate.

Fold in inclusions

Fold in the mini dark chocolate chips and the chopped candied orange peel with a rubber spatula until evenly distributed. Cover and chill the filling in the refrigerator for at least 30 minutes to firm slightly; this makes piping or spooning into shells easier.

Prepare shells

If using store-bought shells, inspect each for cracks and warm slightly at room temperature if they feel very cold (cold shells can crack when filled). If using homemade shells, ensure they are completely cooled and crisp before filling.

Fill cannoli

Fit a piping bag with a medium round tip (or use a small freezer bag with a corner snipped). Spoon chilled ricotta filling into the bag. Pipe filling from both ends toward the center so each shell is filled evenly and slightly mounded at each end. Alternatively, use two spoons to spoon the filling into each shell, filling completely but avoiding overstuffing to prevent cracking.

Finish the ends

Dip each filled shell's ends into extra mini chocolate chips, finely chopped pistachios, or candied orange peel pieces, pressing gently so they adhere to the ricotta. This step should be done immediately after filling while filling is still moist.

Chill briefly and dust

Place filled cannoli on a tray lined with parchment and chill in the refrigerator for at least 15 minutes to set. Right before serving, dust lightly with powdered sugar.

Serve

Arrange cannoli on a platter and serve within 2 hours for best shell crispness. If you need to hold them longer, keep filling and shells separate; fill within 30 minutes of serving to keep shells crisp.