Description
Italian Cannoli filled with Ricotta and Pistachio.
Ingredients
Scale
- 12 Cannoli shells
- 2 cups Ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
- 1/4 cup chocolate chips (optional)
- Powdered sugar for dusting
Instructions
- Drain the ricotta cheese in a fine mesh strainer for at least 1 hour.
- In a bowl, mix the drained ricotta, powdered sugar, and vanilla extract until smooth.
- Fold in chopped pistachios and chocolate chips if using.
- Fill cannoli shells with the ricotta mixture using a pastry bag.
- Dust with powdered sugar before serving.
Notes
- Use fresh ricotta for best flavor.
- Chill the filling for 30 minutes before filling the shells.
- Store filled cannoli in the refrigerator and consume within a day.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Italian Cannoli, Ricotta, Pistachio, Dessert