Cannoli Filling
This 15-minute Cannoli Filling is so incredibly tasty, creamy, and decadent.
Super easy and quick to make, you’ll wonder why you’ve never made it before. The trouble with this recipe is that you’re going to want to eat the whole lot yourself!
Authentic Sicilian Cannoli are one most popular Italian desserts to come out of Italy after tiramisu. With a creamy ricotta filling, these Italian pastries are a crowd pleaser and popular with adults and children alike.
Now that you’ve found the best cannoli filling recipe, the search is over. Gather your ingredients and let’s begin!
If you love the flavor of ricotta cannoli filling, you’ll want to try my decadent Cannoli Cake, luscious Ricotta Pie, or Sweet Ricotta Recipe.
Table of Contents
Why you’ll love this recipe
- Traditional Recipe – If you’re looking for an authentic cannoli recipe with ricotta then this is it! Simple, tasty, and exactly as you’ll find in Sicily.
- Quick and Simple – Truly, this recipe will take no more than 15 minutes.
- Versatile – Don’t limit the use of this recipe because it makes a fantastic cannoli dip. Serve with broken cannoli shells, pizzelle or store bought waffle cones to dip and scoop.
- Creamy and Flavorsome – This cannoli filling recipe is smooth and creamy being the perfect accompaniment to homemade cannoli shells. The flavorings
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Whole Milk Ricotta Cheese – sheep’s milk ricotta cheese is used in Sicily however it’s quite hard to find outside Italy. Cow’s milk ricotta cheese is fine to use but be sure to use full fat. This isn’t the time to use low fat anything.
- Powdered Sugar – or granulated sugar.
- Ground Cinnamon – buy fresh if you haven’t used it in a year or so.
- Candied Orange – optional but delicious. If unavailable, read below for substitutions
- Mini chocolate chips – optional but also delicious. If you can’t find the mini version, regular chocolate chips or block chocolate can be used. Be sure to chop finely.
See recipe card for quantities.
Instructions
Use a food processor to combine ricotta cheese, powdered sugar, and ground cinnamon.
Transfer the mixture to a mixing bowl then stir in the candied orange and chocolate chips.
Hint: If the brand of ricotta that you’re using looks watery or very soft, the ricotta will need to be drained. To do this, place the ricotta in a fine mesh sieve that has been lined with cheesecloth. Put the sieve over a bowl and refrigerate for at least 2 hours or overnight.
Substitutions
- Powdered Sugar – use white granulated sugar instead.
- Candied Orange – instead of candied orange, you can simply add the finely grated zest of one orange or a few drops of orange oil. Chopped candied citron instead or as well as the candied orange.
- Mini Chocolate Chips – use finely chopped regular sized chocolate chips or block chocolate instead.
Variations
- Flower Water – add a teaspoon of orange flower water or rosewater.
- Cannoli Cream Filling – Fold some whipped cream or mascarpone through the cannoli filling.
- Nutty – add finely chopped pistachio nuts in the filling for another traditional favorite.
Equipment
I like to use a food processor to make the ricotta filling very smooth. It’s not completely necessary though. You could use an electric mixer that will whip the ricotta cheese or just combine the ingredients with a wooden spoon for less smooth results.
Storage
Cannoli filling will keep well in the fridge for 3 days if stored in an airtight container. However, I don’t recommend freezing this ricotta filling.
Top tip
- Check the ricotta cheese before you plan to make this cannoli filling. If the ricotta cheese is watery or seems to contain a lot of moisture, it will need to be drained. Place ricotta in a cheesecloth lined fine mesh sieve over a bowl. Refrigerate and drain for at least 2 hours or overnight.
- Use a food processor to blend the ingredients to a smooth consistency.
- Cannoli filling shouldn’t be grainy so if you don’t use a food processor be sure to beat the ricotta cheese filling well with a wooden spoon.
- Chop the candied orange into small pieces so that it is evenly distributed and is easier to pipe the filling.
- Use mini chocolate chips or chop chocolate finely for the same reason.
- Fill cannoli shells just before serving to avoid soggy shells.
FAQ
Traditional cannoli filling is made of sweetened ricotta cheese quite often with added chocolate, or candied fruit. Sicilian cannoli use sheep’s milk ricotta cheese but this isn’t widely available outside Italy so cow’s milk ricotta is fine.Today, some recipes also incorporate heavy whipping cream that’s been whipped until thick or mascarpone cheese. There are also regions in Sicily that fill cannoli shells with vanilla, lemon, or chocolate pastry cream.
Ricotta cheese is the traditional cannoli filling however mascarpone can also be used. In fact, a combination of both is very tasty. Mascarpone may be difficult to find in your local grocery store but ricotta cheese is generally available making it a better choice for cannoli.
Yes, cannoli filling is made of whole milk ricotta cheese and must be refrigerated.
Serving Suggestions
Cannoli filling is used to fill cannoli shells. Use a small spoon or a pastry bag to fill cannoli shells with the filling. Be sure to fill the cannoli just before serving so that you don’t end up with soggy Italian cannoli.
Garnish the ends with anything you like. Some suggestions are more mini chocolate chips, crushed pistachio nuts, candied cherries, and candied orange peel.
If you don’t feel up to filling shells, this sweetened ricotta filling makes a delicious cannoli dip. Break up some cannoli shells to scoop up lots of creamy cannoli dip!
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Ricotta Filling for Cannoli
Ingredients
- 16 ounces (450 grams) whole milk ricotta cheese
- 1 cup (4 ounces/113 grams) powdered sugar
- ½ teaspoon ground cinnamon
- ¼ cup (20 grams) finely chopped candied orange
- 3 tablespoons (35 grams) mini chocolate chips or to taste
Instructions
- Strain ricotta in a cheesecloth lined sieve. Set the sieve over a bowl and refrigerate for at least 2 hours. If the ricotta cheese you’re using is very dry, this step can be omitted.
- Use a food processor to combine ricotta cheese, powdered sugar, and ground cinnamon.
- Transfer the mixture to a mixing bowl then stir in the candied orange and chocolate chips.
Notes
- Ricotta may need to be drain of excess moisture if it’s watery.
- Chop the candied orange finely.
- If not using mini chocolate chips, be sure to chop the chocolate finely.
- Fill cannoli shells just before serving to avoid soggy shells.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I’m going try your recipe with the mascarpone and without xi purchased my shells from an Italian bakery where we usually buy our cannolis. So I’m excited to try your recipe for the filling.
Elaine, it will be slightly different using all mascarpone but still super delicious.