Cannoli Filling Recipe
An authentic Italian cannoli filling recipe made with well-drained sweetened ricotta, delivering that classic rich, creamy texture found in traditional Italian bakeries.
Equipment
- Fine mesh strainer or cheesecloth
- Mixing bowl
- hand mixer or food processor
- piping bag
Ingredients
- 2 cups whole milk ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon optional
- Pinch of salt
- ½ cup mini chocolate chips
- Extra powdered sugar for dusting
- Crushed pistachios for garnish (optional)
Instructions
Drain the Ricotta
- Line a fine mesh strainer with cheesecloth and set it over a bowl. Spoon the ricotta into the lined strainer, then cover and refrigerate for at least 2 hours, or preferably overnight, allowing excess liquid to drain away from the cheese.
- After draining, discard the collected liquid and transfer the thickened ricotta to a clean mixing bowl, checking that it's noticeably firmer and drier than when you started.
Mix the Filling
- Using a hand mixer or food processor, beat the drained ricotta until smooth, breaking down any remaining graininess. Add the powdered sugar, vanilla extract, cinnamon if using, and a pinch of salt, mixing until fully combined and smooth.
- Gently fold in the mini chocolate chips by hand, distributing them evenly throughout the filling without overmixing.
Chill and Use
- Transfer the filling to an airtight container and refrigerate for at least 30 minutes before using, which helps it firm up slightly for easier piping.
- When ready to serve, transfer the filling to a piping bag and pipe it into both ends of cannoli shells right before serving, garnishing the ends with extra powdered sugar and crushed pistachios if desired.
Notes
- Draining the ricotta thoroughly is genuinely the most important step in this entire recipe, so don't rush or skip it even if you're short on time, since a runny filling will ruin an otherwise perfect cannoli shell.
- If you're in a hurry, pressing the ricotta gently with paper towels can speed up the process somewhat, though a full 2 hours or overnight in the refrigerator gives the best, driest result.
- Folding in the chocolate chips by hand, rather than mixing them in with the beaters, helps prevent them from breaking apart or streaking the filling with chocolate.
- This filling should always be piped into shells right before serving, never in advance, since the moisture will soften a crisp cannoli shell fairly quickly.
- Extra filling keeps well on its own in the refrigerator for up to 4 days, making it easy to prepare ahead even if the shells themselves are made closer to serving time.