Recipe of the Issue: Cannoli


Nicole Felici, Editor-in-Chief


2 cups whole milk Ricotta cheese

3/4 cups powdered sugar

1/2 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips (You can also use mini chocolate chips.)

1/2 cup heavy cream

Mini cannoli shells (this recipe makes about 12-16)

1 tablespoon lemon zest (optional)

1/2 teaspoon cinnamon (optional)



Drain your ricotta (if necessary) and place it in a medium sized bowl. Using a whisk, stir until most of the clumps become smooth.

Sift in the powdered sugar and stir until smooth.

In a stand mixer, beat your heavy cream until it begins to form peaks.

Using a spatula, gently fold this cream and any other optional ingredients into your ricotta and sugar mixture. 

Set the mixture in the refrigerator for at least 30 minutes prior to filling your cannoli shells.

Fill your cannoli by using a pastry bag or by cutting the tip off of a Ziplock bag. Fill one end of the cannoli shell until the filling comes to the edge. Repeat with the other end of the shell.

Decorate the ends with chocolate chips or chopped pistachios and dust with powdered sugar.