Easy Cannolis Recipe

up close image of cannoli cream with orange, ginger, and chocolate chips

Course: Dessert, Snack

Cuisine: Italian

Prep Time: 10

rest/drain: 2 30

Total Time: 10

Servings: cannolis

Calories: 303kcal

Author: Becky Hardin

A super delicious and super Easy Cannoli recipe, with only a handful of ingredients needed! A creamy ricotta filling, encased in a crispy golden cannoli shells, top them with whatever your heart desires!

Print Recipe

Equipment

Ingredients

16 ounces whole-milk ricotta cheese 454 grams, BelGioioso recommended
⅔ cup granulated sugar 133 grams
1 tablespoon orange zest 6 grams, from ½ orange
½ teaspoon pure vanilla extract 2 grams
1½ tablespoons finely chopped candied ginger 17 grams
¼ cup semisweet miniature chocolate chips 43 grams
8 5-inch cannoli shells (or mini cannoli shells)

Extra Toppings (optional)

Chopped pistachios
Chopped mixed nuts
Candied ginger
Powdered sugar

Instructions

Read through the entire instruction list before starting.
If using BelGioioso Whole-Milk (or a dry(ish) ricotta) it isn’t necessary to strain the ricotta. If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta & container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
16 ounces whole-milk ricotta cheese
Pour the strained ricotta (or BelGioioso Ricotta), sugar, orange zest, and vanilla in a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
⅔ cup granulated sugar, 1 tablespoon orange zest, ½ teaspoon pure vanilla extract
Add the candied ginger and chocolate chips and stir to combine.
1½ tablespoons finely chopped candied ginger, ¼ cup semisweet miniature chocolate chips
Refrigerate in an airtight container at least 2 hours before piping into shells.
Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells. Fill the piping bag with the filling.
8 5-inch cannoli shells
Fill one end of the cannoli shell, turn the shell around and fill the other end. If desired, dip the ends into chopped pistachios or other nuts, mini chips or your other favorite toppings.
Chopped pistachios, Chopped mixed nuts, Candied ginger, Powdered sugar
If desired, dust the cannolis with powdered sugar right before serving.

Notes

If using BelGioioso Whole-Milk (or a dry(ish) ricotta) it isn’t necessary to strain the ricotta.
If using fresh or wet ricotta make sure to drain it.
When mixing your filling, it should come out a little fluffier than at first.
Make sure to refrigerate the filling in an airtight container at least 2 hours before piping into shells.
This is an easy, elegant dessert, especially since there is no need to make homemade cannoli shells. We always buy them – either online, at the store or from our favorite Italian grocer.
You can omit the orange zest if you like, they still taste great!
Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells.
Keep the filled cannolis refrigerated in an airtight container until ready to serve.
The cannolis are best served within 2 hours of filling.
Powdered sugar is optional but adds a lovely look to the cannolis and provides a subtle sweetness to complement the tangy filling.
Nutritional information does not include optional toppings.

Storage: Store cannolis in an airtight container in the refrigerator for up to 2 days.

Nutrition