If you’ve ever dreamed of biting into a crispy shell filled with a luscious, creamy center, then this Sicilian Cannoli with Ricotta Filling recipe is going to be your new obsession. This traditional Italian dessert combines crunchy pastry shells with a sweet, velvety ricotta filling, creating a perfect harmony of textures and flavors. Perfect for any occasion, these cannoli bring a taste of Sicily right into your kitchen, and once you try them, you’ll understand why they remain a beloved classic worldwide.
Why You’ll Love This Recipe
- Authentic Flavor: Experience the true essence of Sicilian tradition with every bite of this classic cannoli.
- Crunchy and Creamy Contrast: The perfect balance between crispy shells and smooth ricotta filling makes each mouthful irresistible.
- Simple Ingredients: Uses pantry staples and fresh ingredients that come together with ease to create an extraordinary treat.
- Impress Guests Easily: An elegant dessert that looks complicated but is surprisingly easy to prepare.
- Customizable: You can adapt the filling and garnishes to suit your taste.
Ingredients You’ll Need
Gathering the right ingredients is the key to making perfect Sicilian Cannoli with Ricotta Filling. Each component—the shell, the filling, the flavorings—is simple yet essential, combining to deliver a fantastic blend of texture, sweetness, and aroma.
- All-Purpose Flour: The foundation for the crunchy cannoli shells that hold everything together.
- Ricotta Cheese: The star ingredient for the creamy filling, ideally fresh and well-drained for smoothness.
- Sugar: Sweetens the ricotta filling just enough without overpowering the delicate flavors.
- Cinnamon or Vanilla Extract: Adds warmth and a lovely fragrant note to the filling.
- Eggs: Used both in the dough for the shells and sometimes a touch in the filling to bind it softly.
- White Wine Vinegar or Marsala Wine: Gives the dough character and contributes to the crisp texture of the shells.
- Vegetable Oil or Lard: For frying the shells until they’re golden and irresistible.
- Chocolate Chips, Candied Fruit, and Nuts (Optional): Enhance texture and flavor in the filling or as decoration.
Variations for Sicilian Cannoli with Ricotta Filling
This recipe is wonderfully flexible. Feel free to experiment and make it your own by swapping or adding flavors, and adapting it for special diets or just your personal cravings.
- Chocolate-Dipped Shells: Dip the ends of cooked shells in melted chocolate for an extra tasty touch.
- Mascarpone Mix: Substitute half of the ricotta with mascarpone for a richer, silkier filling.
- Gluten-Free Dough: Swap all-purpose flour with a blend of gluten-free flours to make the shells suitable for gluten-sensitive guests.
- Vegan Version: Use plant-based ricotta and replace eggs in the dough with aquafaba or flaxseed meal.
- Flavored Fillings: Add citrus zest, espresso powder, or liqueurs like amaretto to tweak the filling’s personality.
How to Make Sicilian Cannoli with Ricotta Filling
Step 1: Prepare the Dough
In a mixing bowl, combine all-purpose flour, sugar, and a pinch of salt. Add beaten egg and a splash of white wine vinegar or Marsala wine. Knead the dough thoroughly until elastic and smooth, then wrap it in plastic wrap and let it rest for at least 30 minutes to relax the gluten.
Step 2: Roll Out and Shape the Shells
After resting, roll the dough thinly on a floured surface, aiming for almost translucent sheets. Cut into circles about 4-5 inches wide. Wrap each circle around a metal cannoli tube or a reusable cannoli form, sealing the edges with a little beaten egg to prevent unraveling during frying.
Step 3: Fry the Shells
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the wrapped dough shells in batches until golden and crisp, about 2-3 minutes each. Remove carefully and drain on paper towels. Let them cool completely before removing from the molds to retain crispness.
Step 4: Prepare the Ricotta Filling
In a bowl, stir well-drained ricotta with powdered sugar and a dash of vanilla or cinnamon until smooth and fluffy. Taste and adjust sweetness as desired. Fold in mini chocolate chips, chopped candied fruit, or chopped pistachios if using for extra texture and flavor.
Step 5: Fill the Cannoli
Using a piping bag or a spoon, gently fill each shell from both ends with the ricotta mixture, ensuring the filling fully reaches the center. This keeps every bite creamy and delightful. Chill the filled cannoli briefly before serving.
Pro Tips for Making Sicilian Cannoli with Ricotta Filling
- Drain Ricotta Well: Use a cheesecloth or fine strainer overnight to remove excess moisture and avoid watery filling.
- Roll Dough Thin: The thinner the shell, the more delicate and crisp the final cannoli will be.
- Maintain Oil Temperature: Fry shells at a steady 350°F to achieve that perfect golden crunch without greasiness.
- Fill Just Before Serving: To keep shells crunchy, fill them close to serving time.
- Use Fresh Ingredients: Fresh ricotta and quality vanilla really elevate the filling’s flavor.
How to Serve Sicilian Cannoli with Ricotta Filling
Garnishes
Dust the filled cannoli with powdered sugar, sprinkle toasted pistachios over the ends, or drizzle melted chocolate for added elegance and flavor contrast.
Side Dishes
Pair these cannoli with espresso, sweet dessert wines, or light fruit salads to balance their rich and sweet profile without overwhelming the palate.
Creative Ways to Present
Serve cannoli standing upright in a decorative holder or nestled beside fresh berries and edible flowers on a dessert platter to impress guests visually as much as gastronomically.
Make Ahead and Storage
Storing Leftovers
Store the unfilled shells in an airtight container at room temperature, keeping them crisp for up to 3 days. Keep leftover filling refrigerated in a sealed container.
Freezing
While shells can be frozen before frying, it’s best to freeze only the filling in a freezer-safe container for up to one month. Thaw the filling overnight in the refrigerator before use.
Reheating
Reheat unfilled shells briefly in a warm oven to regain crispness if they soften over time; avoid microwaving as it will make them chewy. Always fill cannoli after reheating and just before serving.
FAQs
Can I use store-bought ricotta for the filling?
Absolutely, but choose a high-quality, fresh ricotta and drain it thoroughly to prevent watery filling and lose that luscious texture.
What if I don’t have cannoli molds?
Metal tubes specifically made for cannoli are ideal, but you can also create your own molds by rolling aluminum foil into tube shapes as a makeshift option.
How long can filled cannoli be stored?
Filled cannoli are best enjoyed the same day as filling the shells softens their crunch, but you can keep them refrigerated for up to 12 hours if needed.
Can I make the shells ahead of time?
Yes, make the shells in advance and store them in an airtight container at room temperature; fill them only when ready to serve.
Is there a non-frying alternative for the shells?
Traditional cannoli shells are fried for that signature crunch, but you can bake thin dough strips as a lighter alternative, though the texture will differ slightly.
Final Thoughts
Making Sicilian Cannoli with Ricotta Filling at home is not only incredibly rewarding but also a fantastic way to bring authentic Italian flavors into your kitchen. With simple ingredients and a little love, you’ll create crunchy, creamy treats that everyone will adore. So roll up your sleeves, try this recipe, and get ready to delight your family and friends with a dessert that’s as captivating as a Sicilian sunset.