Learn how to make homemade Italian ricotta cannoli filling with just 4 ingredients. Made with strained ricotta cheese and flavored with a grated orange peel, this simple cannoli filling recipe can be used as a dip or to fill cannoli shells.
Italian cannoli is probably my favorite dessert. A sweetened cheese filling is piped into light, crispy pastry shells. This classic Italian dessert originated in Sicily and traditionally only contains ricotta cheese, not mascarpone.
Use this authentic ricotta cannoli filling recipe inside either store-bought shells (affiliate link) 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. Serve the creamy ricotta cheese filling as a dip-style dessert with cannoli chips (affiliate link).
Serve this authentic Italian dessert alongside pasta fagioli, stuffed mushrooms, and arancini for the holidays or on special occasions.
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🧀 Ingredient notes
- Ricotta Cheese - Ricotta is an Italian cheese made from whey that is used in a variety of savory dishes, such as lasagna or manicotti. It also is the star of different Italian desserts, such as ricotta cake or cannoli cupcakes. For the best cannoli, use whole milk ricotta cheese for the best flavor and texture in your ricotta cheese 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 - Mix mini chocolate chips or chopped pistachio nuts into the sweet ricotta filling to use as a cannoli dip. Add the chocolate chips, pistachios, or sprinkles on the ends of the cannolis after filling them.
🥣 Step by step instructions
First, strain the ricotta cheese in a thin towel (affiliate link) or cheesecloth (affiliate link) for at least 2 hours or overnight for best results.
Next, add the drained ricotta cheese, along with powdered sugar, cinnamon, and fresh orange zest to a food processor (affiliate link) or blender (affiliate link). 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 or piping 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 is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- To prevent the cannoli cream filling 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 during mixing. This will make sure everything is incorporated into a super smooth cannoli filling.
- If you aren't using the creamy filling right away, then make sure to chill it in an airtight container in the refrigerator.
⏲️ Make ahead and storage instructions
Make the ricotta cannoli filling up to 12 hours in advance. Store in an airtight container in the refrigerator until use. For best results, don't fill your cannoli shells until right before you are serving them.
Leftover cannoli cream filling will only last about 24-48 hours in the refrigerator. After that, 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
How to Make Homemade Italian Ricotta Cannoli Filling
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 (affiliate link) or a thin kitchen towel (affiliate link) 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 (affiliate link) or blender (affiliate link).
- 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 (affiliate link) or use it to fill homemade or store-bought cannoli shells.
Notes
- Ricotta - Straining the ricotta and whipping the filling will make sure it's not runny and that it's super creamy.
- Chocolate - Increase the powdered sugar to 1 ½ cups and add ½ cup cocoa powder to the filling.
- Additions - Mix mini chocolate chips or chopped pistachio nuts into the filling for a dip. For cannolis, add the chocolate chips, pistachios, or sprinkles on the ends.
- Make Ahead - Make the filling up to 12 hours in advance and store it in an airtight container in the refrigerator. Don't fill cannoli shells until right before serving time.
- Leftovers - Keep in the refrigerator and use within 24-48 hours.
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