Italian Cannoli with Ricotta Filling is one of the most iconic desserts of Italian cuisine, celebrated for its crisp, golden shell and creamy, lightly sweetened filling. Originating in Sicily, cannoli are traditionally enjoyed during festivals and special occasions, but they have become beloved worldwide as a timeless pastry treat. The contrast between the crunchy shell and the smooth ricotta filling, often enhanced with citrus zest or chocolate chips, creates a dessert that feels both indulgent and elegant. Making cannoli at home allows you to experience authentic flavors, fresh textures, and the satisfaction of crafting a classic Italian dessert from scratch.

Why I Love This Recipe

I love this recipe because it captures the true spirit of traditional Italian pastry making. The shells are delicately crisp without being greasy, and the ricotta filling is perfectly balanced, rich yet light. It is a recipe that feels special every time it is made, whether for family gatherings, celebrations, or simply to enjoy a taste of Italy at home.

Why This Is a Must-Try Dish

This is a must-try dish because cannoli represent the heart of Italian dessert culture. The combination of textures and flavors is unforgettable, and the recipe is surprisingly achievable at home with the right technique. Once you taste freshly filled cannoli, it is hard to go back to store-bought versions.

Recipe Overview

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Servings: 12 cannoli
Calories: Approximately 230 calories per cannolo
Course: Dessert
Cuisine: Italian

Ingredients

For the Cannoli Shells

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1 large egg yolk
• 1/2 cup dry white wine or marsala wine
• 1 teaspoon white vinegar
• Vegetable oil for frying

For the Ricotta Filling

• 2 cups whole milk ricotta cheese, well drained
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon orange or lemon zest
• 1/2 cup mini chocolate chips, optional

For Garnish

• Powdered sugar for dusting
• Chopped pistachios or chocolate chips, optional

Cooking Directions

Prepare and rest the dough for cannoli shells.
Roll, shape, and fry shells until crisp.
Prepare ricotta filling until smooth and creamy.
Fill shells just before serving and garnish.

Step-by-Step Preparation Method

Step 1: In a bowl, combine flour, sugar, and salt. Add butter and mix until crumbly.
Step 2: Add egg yolk, wine, and vinegar, mixing until a smooth dough forms.
Step 3: Knead dough lightly, wrap, and let rest for 30 minutes.
Step 4: Roll dough thin and cut into circles or ovals.
Step 5: Wrap dough around cannoli tubes, sealing edges with a bit of water or egg white.
Step 6: Heat oil to 350°F and fry shells until golden and crisp. Remove and cool completely before removing tubes.
Step 7: In a bowl, mix ricotta, powdered sugar, vanilla, cinnamon, and citrus zest until smooth.
Step 8: Fold in chocolate chips if using.
Step 9: Transfer filling to a piping bag and fill shells just before serving.

How to Serve This Recipe

Serve Italian cannoli immediately after filling to maintain their crisp texture. Arrange on a platter, dust lightly with powdered sugar, and garnish the ends with pistachios or chocolate chips. Cannoli pair beautifully with espresso or cappuccino.

Recipe Tips

Drain ricotta overnight for a thick, creamy filling.
Roll dough as thin as possible for crisp shells.
Fill cannoli just before serving to prevent sogginess.
Use a piping bag for clean and even filling.

Variations

Add chopped candied orange peel for a traditional Sicilian touch.
Flavor the filling with almond extract for a nutty aroma.
Dip shell ends in melted chocolate for extra indulgence.
Create mini cannoli for bite-sized desserts.

Freezing and Storage

Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 3 days.
Ricotta filling can be refrigerated for up to 3 days.
Filled cannoli should not be frozen, as the texture will suffer.

Special Equipment Needed

Cannoli tubes or metal forms
Rolling pin or pasta roller
Deep frying pan or deep fryer
Candy or digital thermometer
Piping bag with round tip

Frequently Asked Questions

Can I bake cannoli shells instead of frying?
Traditional cannoli are fried, but baked versions can be made, though they will be less crisp.

Why is my filling runny?
Ricotta must be well drained to achieve a thick filling.

Can I prepare cannoli ahead of time?
Prepare shells and filling separately, then fill just before serving.

What oil is best for frying?
Neutral oils like vegetable or canola oil work best.

Conclusion

Italian Cannoli with Ricotta Filling is a timeless dessert that brings authentic Italian flavor and tradition to your kitchen. With crisp shells, creamy ricotta filling, and endless customization options, this recipe delivers a bakery-quality treat at home. Whether served for celebrations or enjoyed as a special indulgence, cannoli remain one of the most beloved desserts in Italian cuisine.