Traditional Ricotta Cannoli


8 serves
25 minutes


We truly hope you enjoy this Italian classic that always features on the dessert table at Cicchiello holiday gatherings!

We encourage you to experiment with different fillings. Popular combinations include pistachio and cocoa, orange and chocolate, cocoa and cherries, and espresso and chocolate.




1kg Traditional Ricotta
200g caster sugar
100g minced candied orange peel
100g grated dark chocolate
30ml Strega
1 packed Sicilian cannoli shells
icing sugar, for dusting


1 To make the cannoli mixture, scoop the Ricotta into a large mixing bowl. Using a large wooden mixing spoon, stir in caster sugar, candied fruit and chocolate. The Strega is optional, but just be sure not to add too much; otherwise filling will run in the cannoli shells.
2 Pipe or spoon the Ricotta filling into the shells and place on a serving dish. Dust with icing sugar just prior to serving.
3 Tip: It is best to create the mixture and store overnight so that the fruit, chocolate and liqueur flavours have time to permeate the ricotta.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!