Amaze your guests with a deliciously prepared Italian-inspired dessert that includes this Sicilian Ricotta Cannoli Filling Recipe.
How to Make Sicilian Ricotta Cannoli Filling Recipe
Cannoli is one of those Sicilian delights that one cannot eat just one. And, you don’t have to wait until a formal occasion either to serve them up to family and friends either. I’ll show you how quick and easy it is to make a batch up to share with your family and friends.
The fact is, you can make cannoli just about any day of the week in just a matter of minutes. Here’s how to make cannoli with the best Sicilian Cannoli Filling–ever!
But it all starts with the cannoli shell. Of course, it’s always best to make your own.
But if you don’t feel confident enough to make these or have a lack of time, store-bought cannoli shells will also work very well, too. (Author Note: For this recipe I used large Hand Rolled Cannoli Shells.)
Here’s a quick video tutorial to make your own Homemade Sicilian Cannoli Shells.
When making the cannoli filling, it’s best if you use whole milk ricotta. This is one recipe that you cannot skimp by using low-fat or skim milk ricotta.
Besides, ricotta is the lesser of many evils when it comes to fattening foods. But if you use skim milk ricotta, you’ll definitely lose flavor and substance of your filling.
You will also want to make your own homemade candied orange peels. I believe this is a must-have and it really isn’t that difficult to do. View Jacques Pepin’s tutorial here:
Use Amaretto. I don’t know about traditional recipes but I think Amaretto adds a bit of freshness to the ricotta.
Finally, don’t save this recipe for just company.
What I love about this sweet is that it’s rich and decadent filling and crispy outer cookie combines to make a dessert that one can make anytime.
You’ll love it because it’s so simple to make and beautiful in a presentation. Enjoy!
Sicilian Ricotta Cannoli Filling Recipe
- 15 ounces whole milk ricotta
- 1/2 cup confectioners sugar
- 1 tbsp honey
- 2 tbsp shaved semisweet chocolate
- 2 tbsp candied orange peels chopped finely
- 1 tbsp Amaretto
- 6 large cannoli shells
- Mix the ricotta, sugar, honey and Amaretto in a large mixing bowl.
- Stir in gently the chocolate and orange peels.
- Scoop this mixture into a quart self-sealing storage bag.
- Cut off a small tip of the corner of the bag and pipe the ricotta mixture in each cannoli shell.
- Serve immediately. Enjoy!