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Cannoli Filling Date Added: 21 Jul 2013
Listed in: Cakes and Cheesecakes and Short Cakes Ingredients


2 pounds ricotta cheese, well drained
1 ½ cups confectioner’s sugar
1 teaspoon of vanilla extract
½ teaspoon ground cinnamon or nutmeg


2 ounces mini chocolate chips

Cooking Instructions


Place the ricotta in the bowl of your stand mixer and, using the paddle attachment, beat until smooth.
Add the sugar and beat until fully incorporated.
Add the vanilla and whatever spice you want to use.
Remove the bowl from the mixer and fold in the chips.
This can be held for up to 24 hours in the refrigerator.
Since any cannoli filling recipe will cause your cannoli shell to get soggy eventually, it is best to fill your cannoli shells no more than four hours before serving them.

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Cannoli Filling
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