Cannoli with Chocolate Chips and Pistachios

These are the perfect cannoli. Use store-bought cannoli shells; it is so much easier! The secret to fantastic cannoli is in the filling, and I show you two secrets to preserve the silkiness and richness of the ricotta cheese. They take minutes to assemble, and the best part is you must eat them right away! Some variations are to add candied orange peel, lemon zest or even Grand Marnier. My version are the classic with mini chocolate chips and a touch of vanilla.
Course Sweets
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 dozen
Author Homemade Italian Cooking with Cara


  • 2 lbs fresh ricotta cheese strained overnight
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup mini chocolate chips
  • ΒΌ cup crushed pistachios
  • 12 cannoli shells homemade or store-bought


  1. Scrape the drained ricotta cheese trough a fine-mesh strainer into a large bowl.
  2. Fold in the powdered sugar and vanilla. Mix 3/4 cup of mini chocolate chips.
  3. Using a pastry bag, or a large zip-lock back with one end snipped off, pipe the ricotta filling into each end of a cannoli shell. Repeat until all shells are filled.
  4. Dip ends in crushed pistachio nuts or mini- chocolate chips.
  5. Dust with powdered sugar and serve immediately!