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Pistachio Ricotta Cannoli Recipe

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4.1 from 32 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pistachio-ricotta-cannoli-recipe/