This 15-minute Cannoli Filling is irresistibly creamy, rich, and full of classic Italian flavor.
Fast and simple to prepare, you’ll be surprised at how easy it is to make. Be warned: it’s so good you might want to eat it all yourself!
Authentic Sicilian cannoli are among Italy’s best-known desserts alongside tiramisu. These crisp pastry tubes filled with sweet ricotta are loved by both adults and children. With this easy ricotta-based filling, you have a faithful and delicious version that pairs perfectly with homemade or store-bought shells.
Your search for the best Cannoli Filling ends here. Gather the ingredients and let’s get started.
If you enjoy this ricotta filling, consider trying other ricotta-based desserts such as cannoli cake, ricotta pie, or sweet ricotta preparations.
Table of Contents
Why you’ll love this recipe
- Traditional — This recipe follows the classic ricotta filling style you’d find in Sicily: simple, authentic, and delicious.
- Quick — Ready in about 15 minutes, it’s perfect for last-minute desserts or entertaining.
- Versatile — Use it to fill cannoli shells, as a dip served with broken shells, pizzelle, or waffle cones.
- Creamy and well-flavored — Smooth ricotta sweetened with powdered sugar and enhanced with orange, chocolate, and a hint of cinnamon.
For exact ingredient amounts and the printable recipe card, see the recipe section below.
Ingredients
- Whole milk ricotta — In Sicily, sheep’s milk ricotta is traditional, but full-fat cow’s milk ricotta works well. Avoid low-fat versions for best texture and flavor.
- Powdered sugar — For smooth sweetness; granulated sugar can be used as a substitute (see notes).
- Ground cinnamon — Fresh spice gives the best aroma and flavor.
- Candied orange — Optional but traditional; finely chopped so it disperses evenly.
- Mini chocolate chips — Optional; if unavailable, finely chopped regular chips or chocolate work fine.
See the recipe card below for quantities.
How to Make Cannoli Filling
Follow these straightforward steps to make a silky cannoli filling at home.
1. If the ricotta seems watery, drain it in a cheesecloth-lined sieve set over a bowl and refrigerate for at least 2 hours.
2. In a food processor, blend ricotta, powdered sugar, and ground cinnamon until smooth. Taste and adjust sweetness if needed.
3. Transfer the ricotta mixture to a bowl and fold in the finely chopped candied orange and mini chocolate chips. Chill if desired before filling shells.
Marcellina’s Hint
If your ricotta is watery or very soft, drain it in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 2 hours or overnight to remove excess moisture.
Substitutions
- Powdered sugar: Use a little over 1/2 cup (about 113 grams) granulated sugar in place of 1 cup (113 g) powdered sugar, then taste and adjust.
- Candied orange: Substitute finely grated orange zest or a few drops of orange oil, or use candied citron.
- Mini chocolate chips: Replace with finely chopped regular chocolate or chocolate chips.
Variations
- Flower water: Add 1 teaspoon of orange flower water or rosewater for a floral note.
- Richer filling: Fold in whipped cream or mascarpone for a lighter, creamier texture.
- Nutty: Stir in finely chopped pistachios for a traditional nutty finish.
Equipment
A food processor yields the smoothest texture, but an electric mixer or vigorous stirring with a wooden spoon will also work.
Storage
Store the filling in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as it alters texture.
Top tip
- Check ricotta for excess moisture and drain if needed to avoid a runny filling.
- Blend in a food processor for the creamiest result; if not available, beat the mixture well by hand to avoid graininess.
- Chop candied orange and chocolate finely so the filling pipes easily and distributes evenly.
- Fill cannoli shells just before serving to keep them crisp.
FAQ
Traditional cannoli filling is sweetened ricotta, often mixed with chocolate or candied fruit. Sicilian versions use sheep’s milk ricotta when available, but full-fat cow’s milk ricotta is a common and suitable alternative. Some modern variations fold in whipped cream or mascarpone.
Ricotta is the traditional choice. Mascarpone can be used or combined with ricotta for a richer filling, but ricotta is the most readily available and authentic option.
Yes. Because it’s made with whole milk ricotta, the filling must be kept refrigerated.
Serving Suggestions
Use a small spoon or a pastry bag to pipe the filling into cannoli shells. Fill shells just before serving to avoid sogginess. Garnish the ends with mini chocolate chips, crushed pistachios, candied cherries, or extra candied orange peel.
If you prefer not to fill shells, this sweetened ricotta works beautifully as a dip served with broken cannoli shells or cookies for scooping.
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Ricotta Filling for Cannoli
Ingredients
- 16 ounces (450 grams) whole milk ricotta cheese
- 1 cup (4 ounces/113 grams) powdered sugar
- ½ teaspoon ground cinnamon
- ¼ cup (20 grams) finely chopped candied orange
- 3 tablespoons (35 grams) mini chocolate chips
Instructions
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1. Strain ricotta in a cheesecloth-lined sieve over a bowl and refrigerate for at least 2 hours if the ricotta is watery. If your ricotta is dry, you can skip this step.
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2. Blend ricotta, powdered sugar, and cinnamon in a food processor until smooth. Taste and add more sugar if desired.
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3. Transfer to a bowl and stir in the candied orange and chocolate chips. Chill or use immediately to fill shells.
Notes
- This recipe is slightly less sweet than some traditional Italian versions; adjust the sugar to taste after blending.
- If using granulated sugar, use a bit more than 1/2 cup (113 grams) to replace 1 cup (113 g) powdered sugar, then taste and adjust.
Tips for Success
- Drain ricotta if it contains excess moisture.
- Chop candied orange and chocolate finely for even distribution and easier piping.
- Fill cannoli shells just before serving to keep them crisp.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online calculator. For precise values, calculate nutrition based on the exact ingredients and brands you use.