Ricotta Cannoli are the traditional Sicilian-style cannoli made with ricotta cheese. This classic Italian dessert is simple to make with creamy filling and store-bought cannoli shells.

Authentic Italian Ricotta Cannolis on a white plate with powdered sugar on top and a checkered napkin in the background.

Traditional Italian Ricotta Cannoli are a dessert that Italy is probably best known for. Delicious pastry shells get stuffed with a simple ricotta cheese filling for a dessert experience that’s classically Italian!

If you love cannoli flavors, be sure to try this Cannoli Pound Cake, Cannoli Cookies, or Cannoli Baked French Toast. Classic cookies lovers will enjoy these Italian Wedding Cookies dunked in this Italian Hot Chocolate. And for a summer treat, don’t miss this Frozen Cannoli Bark recipe!

Why You’ll Love Ricotta Cannoli!

Ricotta Cannoli are the classic way to make Italian cannoli. Unlike other recipes, these cannoli don’t use heavy cream. And they are made using the traditional cannoli ingredients.

Cannoli are essentially a tube-shaped fried pastry dough filled with a sweet creamy filling, and are great served with coffee or espresso.

You’re going to love the sweet and creamy filling of these cannoli and the crunch you get from the shell. They are a truly unique dessert that comes from the island of Sicily and are full of delicious flavors and textures.

The filling for these cannoli use a combination of whole milk ricotta cheese, powdered sugar, orange zest, chocolate chips, and pistachios. What makes these extra creamy and smooth is whipping the ricotta and powdered sugar together ahead of time.

Ricotta Cannolis lined up on a wood board with a checkered napkin underneath.

Here, I use store-bought cannoli shells rather than frying my own. There are some great cannoli shell options out there that save time when making these Sicilian cannoli.

So, if you are looking for a simple recipe to make this classic Italian dessert, be sure to give this dish a try!

Ingredients

overhead photo of ingredients for recipe including shells, powdered sugar, pistachios, and mini chocolate chips.
  • Ricotta Cheese: use whole milk ricotta cheese for this recipe. Be sure to drain the ricotta well before using. My favorite ricotta cheese brand is BelGioioso Ricotta con Latte, but you can use whatever ricotta is available to you.
  • Powdered Sugar: powdered sugar, or confectioners sugar, is essential for sweetening the cannoli and blends in perfectly with the ricotta cheese.
  • Orange Zest: traditional Sicilian cannoli include orange flavoring in the filling. Here, I use the zest of one small orange (about a teaspoon) but you can always use more or omit it entirely, depending on preferences.
  • Mini Chocolate Chips: mini chocolate chips bring great flavor and texture to the cannoli. Feel free to use full-sized chips or chocolate chunks instead.
  • Pistachios: pistachios are another classic addition to cannoli filling, but can omitted depending on preferences. Use shelled and lightly salted pistachios, and crush them slightly before using.
  • Cannoli Shells: while homemade cannoli shells are the best, I find that the store-bought shells are a very close second with a lot less work. Here, you can use either the mini shells or full-sized cannoli shells.
  • Optional Add Ins: Ricotta Cannoli vary from region to region across Italy and how you make them depends on your tastes. You can add in cinnamon, candied fruit, or extra orange extract depending on how to you like your cannoli to taste.

How to Make Ricotta Cannoli

This recipe for Ricotta Cannoli will make either 24 mini cannoli or about 12 of the full-sized cannoli, depending on the size of the shell. Ricotta filling can be made and refrigerated up to three days in advance.

process shots showing how to make recipe including mixing together the filling and stuffing the shells with the filling.

Step 1: mix the ricotta

To get the cannoli filling extra creamy, I suggest whipping the ricotta with a handheld mixer. Just combine the drain ricotta, powdered sugar, and orange zest in a bowl and use a mixer to mix together for about two minutes. You can also use a food processor for this.

Step 2: add in the mix ins

Next, use a rubber spatula to fold in the mini chocolate chips and crushed pistachios. If you are using any additional add ins, now is the time to include them.

Step 3: fill the shells

If you plan on eating the cannoli immediately, you can start filling the shells. The easiest way to do this it to transfer the filling to a piping bag and then squeeze directly into the cannoli shell.

Step 4: decorate and serve

Decorate filled cannoli by sprinkling on additional mini chocolate chips and pistachios. Dust the finished ricotta cannoli with powdered sugar.

overhead photo of ricotta cannolis with powdered sugar sprinkled on top.

Eat the cannoli within 12 hours of preparing. Store cannoli in the refrigerator until ready to serve.

Recipe Tips

  • Ricotta: use a smooth ricotta cheese like ricotta con latte if you can find it. If your ricotta appears wet, be sure to drain it first in a fine mesh sieve. 
  • Mixing: I like to use a handheld mixer to beat the ricotta. This gives it a creamier texture. However, you can skip this step and just stir the ingredients together if you prefer the texture of the ricotta as is. 
  • Orange: traditional Sicilian cannoli include orange zest. Feel free to add as much as you want. You can also use orange extract.
  • Optional Add Ins: you can change the flavors of the cannoli filling to your liking by adding in other mix ins such as cinnamon, candied fruit, or orange extract. 
  • Make Ahead: the ricotta cannoli filling can be made ahead. Just refrigerate for up to three days in an airtight container. Filled ricotta cannoli should be consumed within twelve hours to prevent sogginess. 
  • Cannoli Shells: use store-bought cannoli shells to save time with this recipe. Most grocery stores have cannoli shells to purchase or you can buy them online. 
Ricotta Cannolis on a white plate with a checkered napkin in the background.

Frequently Asked Questions

How to store cannoli?

Filled ricotta cannoli should be stored in an airtight container in the refrigerator. It is recommended to consume the cannoli within a couple of hours of filling, as they will become soggy the longer they sit in the pastry shell. Prevent sogginess by storing the filling and shell separately, then pipe the filling into the shell when ready to serve.

How long does cannoli last in the fridge?

Cannoli can typically be stored in the refrigerator for up to 12 to 24 hours while maintaining their freshness and texture. After that, the shells will start to soften, and the filling may lose its quality.

Can you freeze cannoli?

Cannoli can be frozen, but it is not recommended as freezing can affect the texture of both the shells and the filling. It’s best to enjoy cannoli fresh for optimal taste and texture.

Ricotta Cannolis stacked on each other on a wood board with powdered sugar on top and a checkered napkin in the background.

Italian Desserts You’ll Love!

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

Ricotta Cannolis

Ricotta Cannoli

Ricotta Cannoli are the traditional Sicilian cannoli made with a ricotta filling base. The filling can be made ahead and used to stuff cannoli shells before eating.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: cannoli, ricotta cheese
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 221kcal

Ingredients

  • 1 pound whole milk ricotta cheese (drained)
  • ½ cup powdered sugar
  • 1 small orange, zested (about a teaspoon of zest)
  • cup mini chocolate chips (divided)
  • cup shelled pistachios, lightly chopped (divided)
  • 24 mini cannoli shells (or 12 large cannoli shells)
  • powdered sugar for dusting

Instructions

  • In a large bowl, combine the drained ricotta, powdered sugar, and orange zest. Use a handheld mixer to mix the ingredients together until the ricotta is light and fluffy; about 2 minutes.
  • Stir in about ¼ cup each mini chocolate chips and crushed pistachios.
  • Pour the ricotta mixture into a piping bag. Pipe the filling into the cannoli shells. Sprinkle the ends of the cannoli with remaining mini chocolate chips and pistachios. Dust with powdered sugar and serve immediately.

Notes

  • Ricotta: use a smooth ricotta cheese like ricotta con latte if you can find it. If your ricotta appears wet, be sure to drain it first in a fine mesh sieve. 
  • Mixing: I like to use a handheld mixer to beat the ricotta. This gives it a creamier texture. However, you can skip this step and just stir the ingredients together if you prefer the texture of the ricotta as is. 
  • Orange: traditional Sicilian cannoli include orange zest. Feel free to add as much as you want. Orange extract can be used as well. 
  • Optional Add Ins: you can change the flavors of the cannoli filling to your liking by adding in other mix ins such as cinnamon, candied fruit, or orange extract. 
  • Make Ahead: the ricotta cannoli filling can be made ahead and refrigerated up to three days in an airtight container. Once the filling has been piped into the cannoli shells, the cannoli should be consumed within an hour or two to prevent sogginess. 
  • Cannoli Shells: use store-bought cannoli shells to save time with this recipe. Most grocery stores have cannoli shells to purchase or you can buy them online. 

Nutrition

Calories: 221kcal | Carbohydrates: 21g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 4mg
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5 from 5 votes (2 ratings without comment)

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9 Comments

  1. So happy to have all these wonderful, lost recipes I enjoyed growing up in an Italian family in NY; thank you so much, Angela, for sharing!

  2. 5 stars
    Love your authentic Italian recipes. Easy to follow and great selection. Making the cannoli for New Years Eve. Always a hit!

  3. 5 stars
    A true Italian would write or say cannoli no need for the s . Singular is cannolo. Plural is cannoli. js

    1. Hi Giovanni. I’m writing this recipe for English speaking readers, which is why I say cannolis instead of cannolo. Either way, they are absolutely delicious! 🙂