If you have a soft spot for Italian desserts, you’re going to fall head over heels for this Pistachio Ricotta Cannoli Recipe. Imagine the creamy, luscious ricotta cheese blended harmoniously with the rich, nutty flavor of pistachio paste, sweetened just right with powdered sugar and a hint of vanilla. This dessert captures the essence of classic cannoli but with a vibrant, nutty twist that’s utterly irresistible. Whether you’re a seasoned chef or a home cook wanting to impress, this Pistachio Ricotta Cannoli Recipe brings a delightful crunch and creamy filling that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for this Pistachio Ricotta Cannoli Recipe is refreshingly simple, yet each element plays a crucial role in nailing the perfect balance of creamy, sweet, and nutty flavors. The freshness and quality of these ingredients truly shine through in the final dish.
- Ricotta cheese: Use high-quality, fresh ricotta for the smoothest and creamiest filling.
- Pistachio paste: Adds that vibrant nutty flavor and gorgeous green hue to the cannoli cream.
- Powdered sugar: Sweetens the filling without any graininess, melting perfectly into the ricotta mixture.
- Vanilla extract: Enhances all the flavors with a warm, aromatic touch.
How to Make Pistachio Ricotta Cannoli Recipe
Step 1: Prepare the Ricotta Base
Start by draining your ricotta if it’s particularly wet — the goal is a dense, creamy texture without excess liquid. Place the ricotta in a large mixing bowl and gently beat it to smooth out any lumps, creating the perfect canvas for the pistachio and sweetness to come.
Step 2: Blend in the Pistachio Paste
Next, add your pistachio paste to the ricotta and stir until fully incorporated. The pistachio paste not only adds a beautiful flavor but a lovely pale green color that makes this recipe stand out. The mixture should be smooth and luscious.
Step 3: Sweeten the Filling
Gradually fold in the powdered sugar to your desired level of sweetness, usually between 1 1/2 to 2 cups depending on your taste, then stir in the vanilla extract. Be sure to taste as you go because the richness of ricotta and pistachio can take on quite a bit of sweetening.
How to Serve Pistachio Ricotta Cannoli Recipe
Garnishes
Pistachio crumbs sprinkled over the cannoli add an irresistible crunch and enhance that signature green color. You might also consider a light dusting of powdered sugar or a few chocolate chips as a charming finishing touch that complements the pistachios beautifully.
Side Dishes
Pair your Pistachio Ricotta Cannoli with a rich espresso or a bouquet of fresh berries to enhance the creamy, nutty flavors. A light, citrus-infused salad can be a refreshing counterpoint that keeps the dessert feeling balanced and sophisticated.
Creative Ways to Present
If you’re aiming to wow guests, serve your cannoli in elegant glass jars layered with crushed pistachios, or pipe the filling into delicate phyllo shells for a lighter twist. Another fun idea is to create mini cannoli bites for a bite-sized delight at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover filling covered tightly in an airtight container and refrigerate. It’s best enjoyed within 2 to 3 days for optimal freshness and flavor. Avoid storing for longer as the ricotta can alter in texture over time.
Freezing
While freezing fully assembled cannoli isn’t recommended due to the shell losing its crunch, the ricotta-pistachio filling freezes well. Transfer the filling into a freezer-safe container and thaw overnight in the fridge before serving or piping into fresh shells.
Reheating
Since cannoli are best served cold or at room temperature, reheating isn’t necessary for this Pistachio Ricotta Cannoli Recipe. Simply allow the filling to come to room temperature if it has been refrigerated, then assemble with your shells just before eating.
FAQs
Can I make pistachio paste at home for this recipe?
Absolutely! You can blend shelled, toasted pistachios with a touch of oil and a pinch of salt to create your own pistachio paste. This homemade version will add a fresh, vibrant flavor to your Pistachio Ricotta Cannoli Recipe.
Is it necessary to drain the ricotta?
Yes, draining excess liquid from ricotta is crucial to avoid a runny filling. Using a fine mesh sieve or cheesecloth to drain helps achieve a firm, creamy texture that holds well in cannoli shells.
Can I substitute ricotta for mascarpone?
You can, but keep in mind mascarpone is richer and sweeter on its own. Using it will change the texture and flavor profile slightly, so adjust the powdered sugar accordingly if you prefer a sweeter filling.
How long can I store assembled cannoli?
It’s best to assemble cannoli right before serving to keep the shells crisp. If stored assembled, they should be eaten within a few hours to avoid sogginess.
What are good alternatives for pistachio paste?
If you don’t have pistachio paste, finely ground pistachios mixed with a bit of honey or oil can work in a pinch, though the texture will be different. Some people also experiment with almond or hazelnut pastes for a unique flavor twist.
Final Thoughts
This Pistachio Ricotta Cannoli Recipe is a joy to make and even more delightful to eat. It’s a perfect balance of creamy and crunchy, sweet and nutty that feels both indulgent and homemade. Give it a try for your next gathering or cozy night in, and I promise it will become one of your favorite go-to desserts to impress and satisfy everyone.
Print
Pistachio Ricotta Cannoli Recipe
This Pistachio Cannoli recipe features a creamy ricotta filling blended with pistachio paste and sweetened with powdered sugar, all infused with vanilla extract for a rich, nutty flavor. Perfect for dessert lovers seeking an Italian classic with a twist, this no-bake filling can be used inside traditional cannoli shells or as a decadent dip for fruits and cookies.
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: Filling for approximately 12-15 medium cannoli shells
Ingredients
Filling Ingredients
- 3 cups ricotta cheese (store-bought or homemade)
- 1 cup pistachio paste (store-bought or homemade)
- 1 1/2 to 2 cups powdered sugar (6.6 oz / 187 grams to 8.8 oz / 250 grams)
- 2 tsp vanilla extract
Instructions
- Prepare the ricotta: Ensure your ricotta cheese is well drained if using homemade or store-bought to avoid excess liquid in the filling. You can do this by placing it in a fine mesh strainer lined with cheesecloth for about 1 hour.
- Combine ingredients: In a large mixing bowl, add the drained ricotta cheese and pistachio paste. Use a spatula or hand mixer to blend these two ingredients thoroughly until smooth and evenly mixed.
- Add powdered sugar and vanilla: Gradually sift in 1 1/2 cups of powdered sugar while continuing to mix. Add the vanilla extract and mix well. Taste the filling and if you desire more sweetness, gradually add up to 1/2 cup more powdered sugar, mixing until fully incorporated.
- Chill the filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 1 hour to allow flavors to meld and the mixture to firm up, making it easier to pipe or spoon into shells.
- Serve or use in cannoli shells: Fill your prepared cannoli shells with the pistachio ricotta filling just before serving to maintain the shells’ crispness. Alternatively, serve the filling as a dip or dessert topping as desired.
Notes
- For best results, use high-quality ricotta cheese with low moisture.
- Pistachio paste adds a rich nutty flavor; you can substitute with finely ground pistachios if unavailable, but paste gives a smoother texture.
- The filling can be made up to a day ahead and refrigerated; bring to room temperature before serving for optimal flavor.
- Adjust the sweetness according to taste by varying powdered sugar amount within the suggested range.
- If using the filling for cannoli shells, fill just before serving to avoid soggy shells.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
