Cannoli di Ricotta, Sicilian Ricotta Tubes
This cannoli recipe makes crisp, cocoa-flecked pastry tubes fried golden and filled with sweetened ricotta, dark chocolate and candied orange. One serving is about 192 g. Fill the shells just before serving so every bite stays crunchy.
Cannoli are the signature pastry of Sicily, where pastry shops fill crisp fried tubes with sweetened sheep's-milk ricotta — a tradition tied to the island's Arab-influenced confectionery and its carnival season. The shells were once fried around lengths of cane, which gave the pastry its name, and the classic finish of pistachio and candied fruit remains the mark of a Sicilian pasticceria.
Pairs well with: Espresso, sweet Marsala wine and fresh berries.
Provenance
Italy
Sicilian Pastry Classic
Mediterranean & Italy
Time Dedication
1h 20m
60m prep • 20m cook
Batch Yield
6 Servings
577 kcal per serving
1 serving ≈ 192 g
Technical Skill
Intermediate
Medium (Pastry Work)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Sicilian Pastry Classic
Photo: Stefano Mortellaro, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Moderate — about $2–3 per serving at home (USD)
Shells fried crisp and filled to order, with drained whole-milk ricotta, dark chocolate and candied orange.
Execution Methodology & Culinary Technique
Prep Stage: Drain, Mix & Rest the Dough
60 Mins • Draining, Mixing & Resting
Drain the ricotta overnight in a cloth-lined sieve so the filling stays thick. Mix the shell dough from flour, sugar, cocoa, egg, Marsala and salt, knead until smooth, then rest it, wrapped, for 45 minutes. Beat the drained ricotta with powdered sugar until smooth, then fold in the chocolate chips and candied orange.
Maestro Tip: The overnight drain is the whole secret — wet ricotta makes a runny filling and soggy shells.
50 Mins Room temperature, about 22°C (72°F)
Mix the flour, caster sugar, cocoa and salt in a bowl. Add the beaten egg and Marsala a little at a time, mixing until a firm dough forms. Knead on a floured surface for 5 minutes until smooth, wrap in cling film and rest for 45 minutes at room temperature.
Resting relaxes the gluten so the dough rolls thin without springing back.
Done when: Smooth, firm dough that springs back slowly when pressed.
10 Mins Room temperature, about 22°C (72°F)
Roll the dough out thin, about 1–2 mm, on a floured surface. Cut into ovals about 10 cm long, wrap each loosely around a cannoli mould, and brush the overlapping edge with egg yolk to seal it.
Thin dough is essential — thick shells fry tough instead of crisp and blistered.
Done when: Thin, even ovals sealed firmly around the moulds.
15 Mins 175°C (350°F)
Heat the oil in a deep pan to 175°C (350°F). Fry 2–3 shells at a time for 1–2 minutes, turning once, until golden and blistered. Lift out, drain on paper, and slide the moulds out while the shells are still warm.
Check the oil with a thermometer — too cool and the shells soak up oil; too hot and they darken before crisping.
Done when: Deep golden shells, blistered and crisp, sliding off the moulds.
35 Mins Chilled, 4°C (40°F)
Beat the drained ricotta with the powdered sugar until smooth and creamy, then fold in the chocolate chips and candied orange peel. Chill the filling for at least 30 minutes so it pipes neatly.
Taste before piping — add a spoonful more sugar only if your ricotta is very sharp.
Done when: Thick, smooth filling that holds its shape on a spoon.
10 Mins Room temperature, about 22°C (72°F)
Pipe the filling into both ends of each cooled shell. Dip each end in chopped pistachio, dust the cannoli with powdered sugar and serve within 30 minutes.
Fill at the last moment — even 30 minutes is enough for the filling to soften the shell.
Done when: Shells still crisp, filling level with the ends, pistachio clinging neatly.
Finishing Touches & Plating
Fill the shells with a piping bag, dip the ends in chopped pistachio, dust with powdered sugar and serve within 30 minutes while the shells are still crisp.
Nutritional Physiology & Benefits
Energy
577
kcal / serving
Protein
17g
Complete AA
Carbs
70g
Complex
Fats
25g
Healthy
| Energy | 577 kcal |
| Protein | 17 g |
| Carbohydrates | 70 g |
| Fat | 25 g |
| Fibre | 2.9 g |
| Sugar | 34.4 g |
| Sodium | 218 mg |
| Energy | 301 kcal |
| Protein | 8.9 g |
| Carbohydrates | 36.5 g |
| Fat | 13.1 g |
| Fibre | 1.5 g |
| Sugar | 17.9 g |
| Sodium | 114 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides calcium and phosphorus from the ricotta, vitamin E from the pistachios, and small amounts of B vitamins from the egg and flour. Nutrition is estimated.
Protein From Ricotta
About 17 g of protein per serving from the ricotta and egg, which makes it more filling than a plain pastry.
Calcium Rich
The ricotta filling supplies calcium for bones and teeth in a dessert that people actually enjoy.
Nuts & Citrus Finish
Pistachios and candied orange peel add a little fibre and flavour alongside the sweet cream.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Espresso
A short, strong espresso cuts the sweetness of the ricotta and resets the palate between cannoli.
Sweet Marsala Wine
A small glass of sweet Marsala echoes the wine in the shell dough and suits the dessert perfectly.
Sides
Fresh Berries
Fresh berries add tartness and colour that balance the rich, sweet filling.
Full Menus
After a Light Pasta Meal
Cannoli close a Sicilian meal beautifully after a light pasta and salad — rich, but shared and joyful.
Complete menu
Serve cannoli after a light Sicilian-style meal of pasta and salad, with espresso — or set them out as the centrepiece of a dessert table with fresh fruit.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Sugary Drinks With It
A very sweet dessert with sugary drinks doubles the sugar load and leaves you thirsty. Water or unsweetened coffee is a better match. This is general information, not medical advice.
Filling Shells Too Early
Filling the shells hours ahead soaks the pastry soft and ruins the crunch that defines a good cannolo. Fill at most 30 minutes before serving.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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