Cannoli Filling with Ricotta

How to Make Cannoli Filling with Ricotta Like an Italian Grandma

There’s something magical about biting into a cannoli: the crisp shell giving way to a creamy, lightly sweet filling that tastes like love and tradition. For me, cannoli bring back memories of Sunday dinners at my neighbor’s house growing up—her Nonna would always have a tray of homemade Italian desserts, and the cannoli were always the first to disappear.

When I finally asked her Nonna how to make cannoli filling with ricotta, she simply smiled and said, “Simple, cara. But you must treat the ricotta with love.”

Today, I’m sharing that wisdom with you—how to make a luscious, authentic cannoli recipe filling ricotta-style, just like an Italian grandmother would. Whether you want to fill crispy shells, use the mixture as a sweet dip, or lighten things up with an air fryer version, this post will give you everything you need for the best homemade cannoli.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

What Makes Cannoli So Special?

Cannoli, a traditional Sicilian dessert, have been delighting sweet tooths since the 9th century. Originally created for Carnevale celebrations, they’ve become a year-round favorite. What sets them apart is the contrast between textures—crispy fried shells and a smooth, creamy ricotta filling.

While mascarpone versions exist, true Italian cannoli use ricotta as the base for a reason: it’s lighter, tangier, and authentically Sicilian. The key is in the preparation—and the little tips Nonna passed down through generations.

Ingredients You’ll Need (Just Like Nonna Uses!)

Making cannoli from scratch can be as simple or as involved as you’d like. You can use store-bought shells or even your air fryer to crisp them up at home. Below are the full measurements for a batch that fills about 12–14 medium shells.

For the Cannoli Ricotta Filling:

2 cups whole milk ricotta cheese (drained overnight)

¾ cup powdered sugar

½ teaspoon pure vanilla extract

¼ teaspoon ground cinnamon (optional)

⅓ cup mini chocolate chips (optional)

Zest of ½ an orange or lemon (optional, traditional and refreshing)

For Homemade Cannoli Shells (Optional):

2 cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon salt

3 tablespoons unsalted butter, cut into small pieces

1 large egg

½ cup dry white wine (Marsala is traditional)

Vegetable oil (for frying)

Shortcut: You can use pre-made cannoli shells or cook flat rounds of dough in your air fryer for a lighter, healthier twist.

How to Make the Perfect Ricotta Cannoli Filling

Step 1: Drain the Ricotta

This is non-negotiable. Watery ricotta will ruin your filling by making it thin and grainy.

Pro tip: Line a fine-mesh sieve with cheesecloth, place it over a bowl, and let 2 cups of ricotta drain in the fridge overnight. Pat it with paper towels to remove any remaining moisture before using.

Step 2: Mix the Ingredients

In a mixing bowl, combine:

2 cups well-drained ricotta

¾ cup powdered sugar

½ tsp vanilla

Optional: zest, cinnamon

Whip with a hand mixer or whisk until smooth and creamy (about 1–2 minutes). Gently fold in the mini chocolate chips if using.

Step 3: Chill

Cover and refrigerate the mixture for at least 30 minutes before piping into shells. This helps the filling firm up and develop flavor.

What About the Shells?

Option 1: Traditional Fried Shells

If you want to go full Nonna, you’ll roll out the dough, wrap it around metal cannoli tubes, and fry them until golden.

Option 2: Store-Bought Shells

These are my go-to for busy days. You can find them online or at Italian delis. Just make sure they’re crisp and not stale.

Option 3: Air Fryer Cannoli Shells

This modern hack makes cannoli lighter without sacrificing the crunch. Roll out homemade dough, cut into circles, wrap around a cannoli mold, and air fry at 375°F for 5–7 minutes until golden.

I was skeptical of the air fryer method at first, but after one try, I was hooked. It’s a game-changer for weeknight desserts!

My 3 Favorite Amazon Tools for Cannoli Perfection

Here are a few must-haves that make this recipe truly foolproof, especially if you’re making it more than once (trust me, you will).

1. Ricotta Cheese Draining Set

Product: Pro Quality Cheesecloth and Strainer Set – Amazon

Why I Love It:

This simple yet effective set helps you get all that extra moisture out of your ricotta. No more watery cannoli filling!

“Say goodbye to soggy cannoli with this top-rated cheese draining set—your filling will thank you!”

2. Cannoli Shell Molds

Product: Norpro Cannoli Tubes – Set of 6 – Amazon

Why I Love It:

If you’re ready to make shells from scratch or even the air fryer method, these stainless steel tubes are essential. They’re easy to clean and perfect for both frying and air frying.

“Want that classic cannoli shape? These durable molds make homemade shells a breeze.”

3. Digital Hand Mixer with Whisk Attachments

Product: KitchenAid 5-Speed Hand Mixer – Amazon

Why I Love It:

Perfect for whipping your ricotta to that light, cloud-like texture. It’s powerful but gentle—ideal for dessert prep.

“Creamy ricotta dreams start here—grab this KitchenAid hand mixer and whip like a pro.”

Creative Ways to Use Cannoli Filling (Beyond the Shell)

I’ve used leftover cannoli filling in so many ways, and my guests are always impressed—even when I don’t serve it inside a shell!

Dip: Serve in a bowl surrounded by broken pizzelle cookies, graham crackers, or fruit

Parfaits: Layer in mason jars with crushed biscotti and berries

Crepes or Pancakes: Use the filling as a dreamy spread for breakfast

Mini Dessert Cups: Spoon into espresso cups, top with crushed pistachios

Cannoli filling is incredibly versatile. You’ll find yourself making it even when you’re not in the mood to deal with shells!

Expert Tips from Nonna’s Kitchen

Always Fill Right Before Serving

Filled shells tend to get soggy in the fridge. Instead, prep everything and fill them just before presenting.

Drain, Drain, Drain

I can’t stress this enough. Even store-bought ricotta needs to be drained thoroughly to prevent watery filling.

Go Beyond Chocolate Chips

Try mix-ins like:

Crushed pistachios

Candied orange peel

Espresso powder

Chopped amaretti cookies

Powdered Sugar > Granulated

Granulated sugar won’t dissolve as smoothly and can make the filling gritty. Always go for powdered.

Make-Ahead & Storage Tips

Can You Make It Ahead?

Yes! The ricotta filling can be made up to 2 days in advance and stored in the fridge in an airtight container. In fact, it’s better the next day as the flavors meld.

Can You Freeze It?

Technically yes, but it’s not ideal. Ricotta tends to get grainy when frozen and thawed. For best texture, make it fresh.

Shell Storage

Store cooked shells (homemade or store-bought) in an airtight container at room temperature for up to a week. Keep them crisp and dry.

Final Thoughts: A Taste of Italy in Your Kitchen

There’s something so fulfilling about making this homemade cannoli recipe filling with ricotta—it connects you with tradition while giving you room to experiment. Whether you go full-on Nonna with fried shells or keep it easy with store-bought options, the heart of this dessert is always the filling. Sweet, creamy, and kissed with just the right amount of vanilla and citrus.

I’ve written dozens of dessert posts, but this one really tugged at my heartstrings. The simplicity of ricotta, the scent of cinnamon, and the joy of a crispy shell—it’s a love letter to Italian grandmothers everywhere.