By 
Learn how to make a Homemade Italian Ricotta Cannoli Filling Recipe with just 4 ingredients. With strained ricotta cheese and a grated orange peel, my simple cannoli filling recipe can be used as a dip or to fill cannoli shells.
Italian cannoli is a classic Italian dessert that originated in Sicily and traditionally only contains ricotta cheese, not the mascarpone cheese found in many recipes, and the sweetened cheese filling is piped into light, crispy pastry shells. The perfect combination of flavors and textures, it's my favorite dessert!
I love to use this creamy filling to stuff cannoli shells, or serve it as a dip with cannoli chips. I serve it alongside Pasta Fagioli, Stuffed Mushrooms, and Arancini for the holidays or on special occasions.
Jump to:
Key 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 is also the star of different Italian desserts, such as ricotta cake. For the best cannoli, use whole milk ricotta cheese for the best flavor and texture in your ricotta cheese filling.
- Powdered Sugar - Also known as confectioners' sugar, this melts into the dip, sweetening it without making it grainy.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Possible Variations
- Chocolate - To make a chocolate filling, increase the powdered sugar to 1½ cups and also add ½ cup cocoa powder.
- Additions - Mix mini chocolate chips (milk or dark chocolate) or chopped pistachios or almonds into the sweet ricotta filling to use as a cannoli dip. You can even get creative with options like fresh strawberries, too. Add the chocolate chips, pistachios, or sprinkles on the end of the cannoli shells after filling them. You can also try dipping the shells in melted chocolate.
How to Make an Authentic Italian Cannoli Filling Recipe
Strain the ricotta - Use a cheesecloth or a thin kitchen towel to strain the ricotta cheese over a bowl.
Combine - Blend the drained ricotta cheese, powdered sugar, cinnamon, and orange zest in a food processor or blender.
Mix - Use a spoon to stir the filling, scraping down the sides as necessary, until the mixture is smooth and fluffy.
Serve - Use your cannoli filling as a dip. Or, add it to a pastry bag or piping bag, and use it to make a traditional cannoli recipe.
Amanda's Expert Tips
- Allow plenty of time for straining. To prevent the cannoli cream filling from being grainy or runny, it's best to strain it for at least 2 hours or overnight.
- Combine all the ingredients. 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.
- Chill the filling. If you aren't using the creamy filling right away, then make sure to chill it in an airtight container in the fridge.
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.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Italian Dessert Recipes
If you loved this traditional Cannoli Filling Recipe, check out these other Italian dessert recipes that I know you will enjoy, too!
- Mini Tiramisu Cups - A simple, no-bake dessert with all the classic flavors of tiramisu.
- Italian Lemon Olive Oil Cake - A sweet, fruity cake that's light, tender, and a favorite with family and friends.
- Chocolate Dipped Biscotti - A classic flavor combination in a recipe that's just as easy as it is delicious.
- Italian Lemon Sorbet - A light, refreshing treat made with 3 ingredients and no corn syrup!
Recipe
Italian 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 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.
Comments
No Comments