Ricotta Cannolis Recipe
ricotta sweet cream, chocolate chips (4 each)
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Ingredients
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Ricotta Filling
Cannoli Shells & Garnish
Method
Ricotta Filling
- 1
Drain & Dry Ricotta
Place the ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel set over a bowl. Refrigerate for at least 30 minutes to remove excess whey. If very watery, let drain up to 1 hour, pressing gently once or twice to speed drainage.
- 2
Whip Cream
While the ricotta drains, chill a small mixing bowl and the whisk or beaters. Pour the cold heavy cream into the chilled bowl and whip to soft peaks (about 1–2 minutes). Set aside in the refrigerator.
- 3
Prepare Filling Base
Transfer the drained ricotta to a medium mixing bowl. Stir in the powdered sugar, granulated sugar, vanilla extract, orange zest, and fine sea salt until smooth. Taste and adjust sweetness or orange zest as desired.
- 4
Fold in Cream & Chips
Gently fold the whipped cream into the ricotta mixture in two additions to keep the filling light. Stir in the 1/2 cup mini chocolate chips until evenly distributed. Cover and refrigerate the filling for at least 30 minutes to firm up; up to 4 hours is fine.
Assembling Cannolis & Garnish
- 5
Prepare Shells
If using store-bought shells, inspect each for cracks; use intact shells only. Warm shells briefly (10–15 seconds) in a low oven (200°F / 95°C) if desired to remove moisture but do not heat hot — shells should remain crisp. Let cool to room temperature.
- 6
Fill Cannolis
Transfer the chilled ricotta filling into a piping bag fitted with a 1/2-inch plain or star tip (or use a zip-top bag with a corner snipped). Pipe filling into each shell from both ends, filling the center last so the shell is evenly filled and does not break. Each shell should receive about 1/4 cup of filling (approx. 2.5 tablespoons); this makes 8 filled cannolis.
- 7
Finish Ends & Garnish
Dip or press each filled shell's ends into the extra mini chocolate chips so they adhere to the filling. Optionally press candied orange peel or chopped pistachios onto the ends or along one side. Arrange cannolis on a serving platter.
- 8
Dust & Serve
Lightly dust the finished cannolis with the reserved powdered sugar just before serving to keep shells crisp. Serve immediately. Leftover filled cannolis should be eaten within 8 hours (unfilled shells keep longer).