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

Easy Cannolis Recipe

Course: Dessert, Snack
Cuisine: Italian
Prep Time: 10 minutes
rest/drain: 2 hours 30 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 304kcal
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!
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Ingredients

  • 1 pound whole-milk ricotta cheese BelGioioso works well
  • 2/3 cup granulated sugar
  • Zest of ½ medium orange
  • ½ teaspoon pure vanilla extract
  • tablespoons finely chopped candied ginger
  • ¼ cup semisweet miniature chocolate chips
  • 8 5-inch cannoli shells or mini cannoli shells

Extra Toppings:

  • chopped pistachios, chopped mixed nuts, candied ginger, or whatever your heart desires
  • 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.
  • Pour the strained ricotta (or BelGioioso Ricotta), sugar, orange zest and vanilla in a medium bowl. Mix on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
  • Add the candied ginger and chocolate chips and stir to combine.
  • 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 Cannoli Cream Dip.
  • 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.
  • Keep the filled cannolis refrigerated in an airtight container until ready to serve.
  • If desired, dust the cannolis with powdered sugar right before serving.
  • The cannolis are best served within 2 hours of filling.
  • Enjoy!

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.

Nutrition

Calories: 304kcal | Carbohydrates: 34g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 49mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 5mg