Cannoli Combo Recipe

1. Prepare the ricotta

Place the ricotta in a fine-mesh sieve set over a bowl and let drain in the refrigerator for 30–60 minutes to remove excess whey. If short on time, line a bowl with several layers of paper towel and press lightly to remove moisture for 10–15 minutes.

2. Make the filling

Transfer the drained ricotta to a medium mixing bowl. Add the 3 tablespoons icing (powdered) sugar, 2 teaspoons granulated sugar, and 1 teaspoon vanilla extract. Stir until smooth. If you prefer a lighter, silkier filling, whip 1 tablespoon heavy cream to soft peaks and fold it into the ricotta mixture. Fold in 3 tablespoons mini chocolate chips and 2 teaspoons candied orange peel (if using). Taste and adjust sweetness by adding up to 1 additional tablespoon powdered sugar if desired.

3. Prepare shells

If you want dipped ends, warm 1 ounce melted dark chocolate in a small bowl. Dip one or both ends of each cannoli shell into the melted chocolate, tapping off excess. Immediately press the dipped ends into the toasted chopped pistachios or extra mini chocolate chips to coat. Let chocolate set for 5–10 minutes at room temperature or 2–3 minutes in the refrigerator.

4. Fill the shells

Fit a piping bag or a zip-top bag with a corner snipped (about 1/2 inch) and fill with the ricotta mixture. Alternatively, use two spoons. Pipe or spoon the filling into each shell from both ends, filling toward the center so the filling is visible at each end. Fill all 6 shells evenly (about 1/2 cup filling total across 6 shells — adjust if shells vary).

5. Finish and dust

Lightly dust the filled cannoli with 1 tablespoon powdered sugar just before serving. If you reserved extra chocolate chips or pistachios, press a few into each end for a finished look.

6. If using, sprinkle an additional pinch of chopped pistachios or a few extra mini chips onto each end after filling so they adhere to the filling. Arrange the six cannoli on parchment squares.

7. Place each filled cannoli on its own parchment square and set them side-by-side in the pastry box or six-cup container so they do not touch. Close the container and store refrigerated if not serving immediately. Consume within 24 hours for best texture (shells may soften over time from the filling).