1. Can I make the filling ahead of time?

Yes! Store in the fridge up to 3 days. Give it a quick stir before piping.

2. Can I use mascarpone instead of ricotta?

Absolutely, it gives a richer, creamier flavor.

Store separately and fill just before serving. A light brush of melted chocolate inside can help prevent sogginess.

Yes, bake at 400°F (200°C) until golden and crisp, about 10–12 minutes.

Crisp cannoli shells filled with creamy pistachio ricotta, an elegant Italian dessert made easy.

12 cannoli shells

1 1/2 cups ricotta cheese, drained

1/2 cup powdered sugar

1/3 cup finely chopped pistachios

1 tsp vanilla extract

2 tbsp mini chocolate chips (optional)

1/4 cup melted chocolate (optional for dipping)

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1. Drain ricotta in a mesh strainer for at least 30 minutes.

2. Mix ricotta, powdered sugar, vanilla, and pistachios until smooth.

3. Fold in chocolate chips if using.

4. Pipe or spoon filling into cannoli shells just before serving.

5. Dip ends in melted chocolate or chopped pistachios.

6. Dust with powdered sugar and serve.

Drain ricotta well for thicker filling.

Keep shells unfilled until serving for crisp texture.

Store filling up to 3 days refrigerated.