This is the best ricotta cannoli filling recipe that is made with just 4 ingredients. Made with strained ricotta cheese and flavored with a grated orange peel, this simple cannoli filling can be used as a dip or to fill cannoli shells.
Italian cannoli is probably my favorite dessert. It's made from light, crispy pastry shells that are filled with a sweetened cheese filling. This Italian dessert originated in Sicily and traditionally only contains ricotta cheese, not mascarpone.
This authentic ricotta cannoli filling recipe would be great inside store bought or homemade cannoli shells. Depending on the size of the shells, this traditional recipe will fill 2-3 dozen mini cannoli shells or 12-15 large cannoli shells. It can also be served as a dip style dessert with cannoli chips.
Serve this authentic Italian dessert alongside pasta fagioli, stuffed mushrooms and arancini for the holidays or for special occasions.
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🧀 Ingredient notes
- Ricotta Cheese - This Italian whey cheese is used in a variety of savory dishes, such as lasagna or manicotti. It also is the star in different Italian desserts, such as ricotta cake. For the best cannoli, use whole milk ricotta cheese to give the best flavor and texture to your ricotta filling.
📋 Substitutions and variations
- Chocolate - To make a chocolate filling, increase the powdered sugar to 1 ½ cups and also add ½ cup cocoa powder.
- Additions - Mini chocolate chips or chopped pistachio nuts can be mixed right into the filling for a dip. They can also be added to the ends of the cannoli shells after filling them.
🥣 Step by step instructions
First, strain the ricotta cheese in a thin towel or cheesecloth for at least 2 hours or overnight for best results. Add the cheese, along with powdered sugar, cinnamon and fresh orange zest to a food processor or blender. Whip the ingredients together until you have a super fluffy, creamy filling.
Serve the ricotta cream filling immediately as a cannoli dip or fill the insides of cannoli shells using a pastry bag with a circle or star tip. Dip the ends of the filled cannoli in mini chocolate chips and then sprinkle with powdered sugar, if desired.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- To prevent your cannoli cream from being grainy or runny, it's best to strain it for at least 2 hours or overnight for best results.
- Scrape down the sides of the blender or food processor when you are mixing the filling so everything gets incorporated.
- If you aren't using the filling right away, make sure to chill it in an airtight container in the refrigerator.
💭 Frequently asked questions
Whipping the cannoli filling thoroughly in a food processor or blender will make sure it breaks up the curdles and creates a super smooth cannoli filling.
⏲️ Make ahead and storage instructions
This ricotta cannoli filling can be made up to 12 hours in advance and then stored in an airtight container in the refrigerator until you are ready to use it. For best results, don't fill your cannoli shells until right before you are serving them.
Leftovers will only last about 24-48 hours in the refrigerator and then you will notice it will start to become runny.
🍰 More Italian dessert recipes
If you loved this ricotta cannoli filling recipe, check out these other Italian dessert recipes that I know you will love too!
📖 Recipe
Ricotta Cannoli Filling Recipe
Ingredients
- 32 ounces whole milk ricotta cheese
- ¾ cup powdered sugar
- ¼ teaspoon cinnamon
- 1 teaspoon grated orange zest
Instructions
- Strain the ricotta cheese in cheesecloth or a thin kitchen towel over a bowl for a minimum of 2 hours or overnight for best results.
- Combine the strained ricotta cheese with the powdered sugar, cinnamon and orange zest in a food processor or blender.
- Mix the ricotta cheese filling for 1-2 minutes, scraping down the sides as necessary, until it is smooth and fluffy.
- Serve the cannoli filling as a dip alongside cannoli chips or use it to fill cannoli shells.
Notes
- It's best to strain it for at least 2 hours or overnight for best results to prevent the cannoli filling from being too runny.
- Stop to scrape down the sides of the blender or food processor during mixing so everything gets incorporated.
- Whipping the cannoli filling thoroughly in a food processor or blender will make sure it breaks up the curdles and makes a super smooth cannoli filling.
- If the filling isn't going to be used right away, make sure to chill it in an airtight container in the refrigerator.
Substitutions and Variations
- Chocolate - To make a chocolate filling, increase the powdered sugar to 1 ½ cups and add ½ cup cocoa powder.
- Additions - Mini chocolate chips or chopped pistachio nuts can be mixed right into the filling for a dip. They can also be added to the ends of the cannoli shells after filling them.
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