Ricotta Filling for Cannoli
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Sweetened ricotta cheese combined with candied orange, chocolate and a touch of cinnamon is all you need to make authentic and delicious cannoli filling.
Servings: 12 people
Ingredients
- 16 ounces (450 grams) whole milk ricotta cheese
- 1 cup (4 ounces/113 grams) powdered sugar (See Note 1 )
- ½ teaspoon ground cinnamon
- ¼ cup (20 grams) finely chopped candied orange (optional)
- 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. Taste and sweeten with more powdered sugar if you like it sweeter.
- Transfer the mixture to a mixing bowl then stir in the candied orange (if using) and chocolate chips.
Notes
- In Italy, the traditional filling is quite sweet. My recipe is not as sweet so taste it after blending and adjust with more powdered sugar if you prefer.
- Granulated sugar can be substituted for powdered sugar. However, granulated sugar weighs more and cannot be substituted cup for cup. Use a bit more than 1/2 cup (113 grams) of granulated sugar for 1 cup (113 grams) of powdered sugar. Again, taste and adjust to your liking.
- 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.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 177IU | Vitamin C: 0.03mg | Calcium: 84mg | Iron: 0.2mg
