Cannoli Filling

Ricotta Impastata is the correct ricotta to use for cannoli filling. Unfortunately, it is very difficult to find, and when you do, it is not cheap. You can achieve the desired texture by straining whole milk ricotta overnight in the refrigerator.

Cannoli Filling
Cannoli Filling

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. whole milk ricotta

  • 1

    cup powdered sugar

  • 2-3

    tsp vanilaa

  • mini chocolate bits or grated chocolate, as desired

  • Chopped candied fruit, as desired.

  • Chopped almonds or pistachio nuts

Directions

Place metal strainer into a bowl that it can hang off of the edges, to drain into. Wrap the ricotta cheese in cheesecloth and place in strainer. Cover with a towel and place in refrigerator overnight. When ready to use, remove ricotta from the cheesecloth and place into a large mixing bowl. (Do NOT squeeze any more of the liquid out of the cheese) Mix cheese on low until smooth. Add powdered sugar and vanilla and mix. Fold in chocolate and fruit. *Filling recipe is enough to fill about 2 dozen shells Fill the shells with the mixture. Dip the ends of the cannoli into toasted chopped almonds or pistachios. Sprinkle powdered sugar over the tops.

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