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Pistachio cannoli with chocolate
Pistachio cannoli with dark chocolate

Pistachio Ricotta Cannoli

Author: Flavelo
Recipes Cakes and Desserts
A trip to Bronte, Sicily, home of the world's best pistachios. The 'green gold' nuttiness meets tart sheep's ricotta (traditional) for the harmony that made cannoli famous. Chocolate coating inside the shell is both tasty and engineering: a moisture barrier.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Strainer
  • Piping Bag

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Tree Nuts (Pistachio)

Instructions

1 ✓

Strain ricotta in fridge (min 1 hour, best overnight).

Tip: Removing whey is critical.
2 ✓

Paint shell interiors with melted chocolate. Chill.

Tip: Chocolate waterproofing keeps shell crisp.
3 ✓

Mix strained ricotta, sugar, vanilla, ground nuts, zest.

Tip: Sugar absorbs moisture.
4 ✓

Fold in whipped cream.

Tip: Makes it mousse-like.
5 ✓

Pipe and dip ends in nuts.

Tip: Chill 30 mins to set.

Recipe FAQ

Runny cream?
Wet ricotta. Strain it overnight!

Ingredients

  • 12 pieces Cannoli Shells
  • 15 oz Whole Milk Ricotta
  • 1 cup Ground Pistachios
  • 3 tbsp Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2/3 cup Heavy Cream (cold)
  • 1 tsp Lemon Zest
  • 2 oz Dark Chocolate (melted)
  • 2 tbsp Chopped Pistachios