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Bright, clean photo of perfectly golden Italian cannoli with distinct ricotta filling texture.

Authentic Cannoli Filling Recipe and Homemade Shells

Learn how to make the ultimate cannoli filling recipe with drained ricotta, cinnamon, and chocolate chips. This guide includes crispy, blistered homemade shells for a professional Italian bakery result.
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Prep Time 15 minutes
Cook Time 15 minutes
Draining Time 6 minutes
Total Time 6 hours 36 minutes
Servings: 12 cannolis
Course: Dessert
Cuisine: Italian, Sicilian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 16, oz Whole Milk Ricotta Cheese Drained for 6-24 hours
  • 3/4, cup Confectioners' Sugar Sifted to avoid lumps
  • 1/4, tsp Ground Cinnamon Use high-quality for best aroma
  • 1, tsp Pure Vanilla Extract Avoid imitation vanilla
  • 1/2, cup Mini Semi-Sweet Chocolate Chips Plus extra for dipping ends
  • 1/4, cup Heavy Cream Optional, for extra fluffiness

Equipment

  • 1 Fine-Mesh Strainer Used for draining the ricotta cheese effectively.
  • 1 Cheesecloth To line the strainer and ensure a dry filling.
  • 1 Large Piping Bag Fitted with a 1/2 inch open tip.
  • 4-6 Cannoli Forms/Molds Stainless steel tubes for shaping the shells.
  • 1 5-Quart Dutch Oven Or a heavy pot safe for deep frying.
  • 1 Digital Thermometer To maintain oil at exactly 360°F (182°C).
  • 1 Food processor For incorporating butter into the flour quickly.
  • 1 4-Inch Round Cutter To get perfectly sized dough circles.

Method
 

  1. 1,Drain Ricotta,Place ricotta in a strainer lined with cheesecloth. Drain in the fridge for 6+ hours.
  2. 2,Make Dough,"Pulse flour, sugar, salt, and butter. Add egg and wine. Knead 5 mins. Rest for 1 hour."
  3. 3,Fry Shells,"Roll dough to 1/16 inch. Cut 4-inch circles. Wrap forms, seal with egg white, and fry at 360°F."
  4. 4,Mix Filling,"Fold drained ricotta with sugar, cinnamon, vanilla, and chips. Fill a piping bag."
  5. 5,Assemble,Pipe filling into shells only before serving. Dust with sugar and enjoy!

Notes

   
Pro Tip (Anti-Soggy) To prevent your cannoli shells from getting soggy, brush the inside of the cooled shells with a thin layer of melted dark chocolate. Let it harden completely before piping your cannoli filling recipe. This creates a moisture barrier!
Storage Store unfilled cannoli shells in an airtight container at room temperature for up to 5 days. Once filled, they should be eaten within 30 minutes to maintain maximum crunch.
Make Ahead You can prepare the cannoli filling recipe up to 24 hours in advance. Keep it in the piping bag in the refrigerator for the best texture and stability.
Filling Alternative If you don't like chocolate chips, swap them for crushed roasted pistachios or finely chopped candied orange peel for a traditional Sicilian finish.
Drying Trick If you are in a rush to drain the ricotta, place a heavy weight (like a canned good or a small cast-iron skillet) on top of the cheese in the strainer to speed up the process.