The filling is the easiest part of the recipe. All you need to do is:
Strain ricotta.
Add ricotta, sugar, chocolate chips and cinnamon to a mixing bowl.
Fold and stir mixture to blend.
How to Strain Ricotta
Shortcut tip: I like to use a brand of ricotta that’s not runny (such as Galbani), then I spread across paper towels, cover with more paper towels and press out some of the extra moisture and roll up, then unroll and drop into bowl.
How to Store Cannoli and How Long do They Keep?
Cannoli shells should be stored in an airtight container at room temperature, they should keep well for 1 week. The filling should be stored in the refrigerator separately from the shells, it should keep well for about 5 days.
How to Fix Cannoli Shells that Aren’t Crisp?
If you follow this recipe precisely you shouldn’t need this step at all, but just in case this will solve the issue. If you do happen to end with not so crispy cannoli shells you can place them on a wire rack set over a cookie sheet and bake them at 250 degrees in the oven until crisp, about 5 – 10 minutes. Don’t attempt to do this with the cream filled cannoli shells though of course
Possible Variations and Substitutions
Regionally there are several authentic variations of cannoli so you can switch things up as you like. You can:
Use shortening or lard in place of butter in shells. Fry in vegetable oil, shortening, lard, peanut oil or refined coconut oil.
Go with granulated sugar in place of powdered sugar (but stir enough to dissolve any grittiness).
Add 2 tsp unsweetened cocoa powder or 1/4 tsp cinnamon to the cannoli shell recipe for a light background flavor.
Use white wine for marsala wine. For a no wine option use grape juice or water and vinegar as noted in recipe
Add orange zest, chopped chocolate or mini chocolate chips, chopped maraschino cherries, cinnamon, vanilla extract or vanilla bean to filling.
Dip each end of of finished cannoli shells in melted chocolate. Let set in fridge before filling.
After filling cannoli, dip each end in unsalted chopped pistachios.
Add mascarpone to the filling. Use 8 oz in place of 8 oz ricotta, smooth it out first by pressing against a bowl with a spatula before adding remaining filling ingredients.
Take a major shortcut if time doesn’t allow and use store-bought shells and just use the filling recipe here.
Dust with powdered sugar to your hearts content before serving.
Tips for the Best Cannoli
Allow time for dough (gluten in it) to relax, it makes it easier to roll and work with.
Roll dough super thin or shells won’t end up crispy.
Bring oil to proper temperature using a deep fry or candy thermometer (otherwise shells can end up soft or burnt), maintain the temperature.
Strain moisture from ricotta! Otherwise it will be soupy once the sugar is added.
Serve cannoli within 1 hour of filling for crispiest results. The moisture of the ricotta will seep into the shells after a while and soften them.
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