Creamy, delicately sweet, and the perfect contrast to crisp pastry shells, this dreamy filling is easy to whip up and a great foundation for a number of toppings and additions like chocolate chips, sprinkles, or crushed nuts.Difficulty: Beginner
Cuisine Italian
Keyword cookies
Method No Bake
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Drain 2 hourshours
Total Time 2 hourshours15 minutesminutes
Equipment
Colander
Cheesecloth
Piping Bag with Large Tip
Medium Mixing Bowl
INGREDIENTS
1boxCannoli Shells - (4 oz.) or 2 boxes of Mini Shells
1Whole Milk Ricotta Cheese - 32 oz. - drained
1½cupsPowdered Sugar - plus more for garnish (optional)
2½tsp.Vanilla
½tsp.Salt
PinchCinnamon
½cupMini Chocolate Chips - plus more for garnish (optional)
INSTRUCTIONS
Drain the ricotta in a fine-mesh strainer or collander lined with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge for 2 hours or up to overnight.
In a mixing bowl fold and stir together drained ricotta, sugar, vanilla, salt, and cinnamon.
Add the chocolate chips and stir to combine.
Transfer the mixture into a piping bag fitted with a large round tip. Pipe filling into cannoli shells.
Dip each end of each cannolo into chocolate chips, if desired, and gently dust the filled and decorated cannoli with powdered sugar.
Notes
Want to make your own shells? See our recipe for Pizzelles.