Homemade Cannoli Shells Ricotta

This homemade cannoli recipe is perfect for anyone looking to enjoy a classic Italian treat right from their own kitchen. It combines a crisp, golden shell with a creamy ricotta filling studded with mini chocolate chips for a delightful texture contrast. Making these at home is simpler than you think and brings a fresh quality that store-bought versions can rarely match.

I first made these when craving a special dessert after dinner and have since made them for family gatherings where they disappeared within minutes.

Ingredients

• All-purpose flour: for a balanced dough structure. Choose unbleached flour for the best flavor
• Large egg: to bind the dough and create elasticity
• White wine or vinegar: adds tenderness and a faint tang to the dough white wine lends a subtle aroma
• Granulated sugar: to add slight sweetness balancing the savory shell
• Whole milk ricotta cheese: should be well drained to avoid watery filling fresher ricotta has a cleaner taste
• Mini chocolate chips: provide small pockets of chocolate flavor without overwhelming the ricotta
• Oil for frying: needs to maintain a steady high temperature use a neutral oil like vegetable or canola for even frying

Instructions

Build The Dough:

Mix the flour sugar and a pinch of salt in a bowl creating a well in the center

Add the egg and white wine or vinegar into the well and stir gently until the ingredients start coming together into a sticky dough

Knead The Dough:

Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes

Work it until smooth and elastic this creates the perfect texture for crisp shells

Cover the dough with a towel or plastic wrap and let it rest for at least 30 minutes to relax the gluten making it easier to roll out thinly

Shape The Shells:

After resting roll the dough thinly aiming for a paper-thin layer

Use a cookie cutter or a glass to cut out circles about 4 to 5 inches wide

Wrap each circle securely around a cannoli tube making sure the edges overlap to avoid leaking during frying

Fry The Shells:

Heat the oil to a steady medium-high temperature

Fry each wrapped dough piece for 3 to 4 minutes turning occasionally until golden brown and puffed

Drain the shells on paper towels and let them cool fully before removing from the tubes to hold their shape

Prepare The Filling:

Combine the well-drained ricotta with granulated sugar in a bowl

Gently fold in the mini chocolate chips preserving the texture without overmixing

Fill The Cannoli:

Once the shells are completely cool carefully slide them off the tubes

Fill each shell with the ricotta mixture just before serving to keep them crisp

Storage tips Store unfilled shells in an airtight container at room temperature to maintain their crunch for up to two days Keep the ricotta filling refrigerated in a sealed container for up to three days but do not fill the shells in advance to avoid sogginess If you want to prepare ahead fill the shells just before serving for the best texture

Ingredient swaps

Try substituting whole milk ricotta with part-skim ricotta for a lighter filling Add a dash of cinnamon or orange zest to the filling for a fragrant twist Replace mini chocolate chips with chopped candied fruit or pistachios in the filling for a different flavor profile

Serving ideas

Dust the finished cannoli with powdered sugar or dip the ends in melted chocolate Serve alongside fresh berries or a cup of strong espresso for an authentic experience These cannoli make a wonderful party dessert or a special treat for a cozy night in

Cultural context

Cannoli originated in Sicily and traditionally were made during Carnevale season The name derives from the Italian word for tube or pipe referring to the shell shape This dessert has become a beloved symbol of Italian pastry making worldwide

Every time I have made this recipe I am reminded how a few simple ingredients transformed with care can bring joy to any table. Toasting the traditional cannoli shell and filling it just before serving is a ritual I look forward to sharing with friends and family.

Frequently Asked Recipe Questions

→ What type of cheese is used for the filling?

Whole milk ricotta cheese is used for a creamy and smooth texture that complements the crispy shells.

→ How do you shape the cannoli shells?

The dough is rolled thin, cut into circles, then wrapped around metal tubes before frying to achieve the traditional shell shape.

→ Why is the dough rested before frying?

Resting the dough allows gluten to relax, making it easier to roll out thinly and results in a crispier shell after frying.

→ What’s the purpose of using white wine or vinegar in the dough?

White wine or vinegar tenderizes the dough and helps create a flaky, crisp texture once fried.

→ When should the filling be added?

The cooled shells are filled just before serving to maintain the crispness of the shells against the creamy filling.