Chocolate Entertaining Dessert Italian

Ricotta cannoli

Name: Ricotta cannoli recipe
Yield: 8
Cuisine: /italian
Ingredients: 250g fresh ricotta, drained; 40g icing sugar; Finely grated zest of 1/2 orange; 1/2 tsp vanilla bean extract; 15g dark chocolate, chopped; 40.00 ml slivered pistachios, crushed; 8 large (or 12 small) store-bought cannoli shells

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by delicious. team

delicious. team

Jan 16, 2025

"Sicilian blood runs strong at Genovese Coffee House, so ricotta cannoli was a must. The slightly sweet ricotta and the slightly bitter pistachios pair perfectly with our coffee." - Kate Zoeller

Recipe note: You’ll need a piping bag (or see note).

This recipe is by Kate Zoeller, head chef at Genovese Coffee House

250g fresh ricotta, drained
1/3 cup (40g) icing sugar, plus extra, to sprinkle
Finely grated zest of 1/2 orange
1/2 tsp vanilla bean extract
15g dark chocolate, chopped
2 tbs slivered pistachios, crushed
8 large (or 12 small) store-bought cannoli shells

Method

1.

Place the ricotta in a large bowl and break up with a fork to remove any lumps. Sift the icing sugar over the ricotta, then add the orange zest and vanilla. Mix with a fork until well combined. Fold in the chocolate and transfer to a piping bag (or see notes).
2.

Close to serving, snip piping bag about 2cm from tip and fill shells. Dip ends of filled cannoli into pistachios, then dust cannoli with extra icing sugar to serve.

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Recipe Notes

Fill the shells as close to serving as possible so they stay nice and crunchy. You can also use a large zip-lock bag as a piping bag by filling it, then snipping off a corner.