Dessert · Italian ·

Rich Italian Cannoli with Ricotta and Pistachios

Name: Rich Italian Cannoli with Ricotta and Pistachios
Prep time: 55 min
Cook time: 165 min
Total time: 220 min
Yield: 4 servings
Cuisine: Dessert
Ingredients: All-purpose flour, 2 cups; Granulated sugar, 1 tbsp; Cinnamon, 1 tsp; Salt, 1/4 tsp; Unsalted butter, cubed and chilled, 3 tbsp; Marsala wine, 1/2 cup; Large egg, lightly beaten; Vegetable oil, for frying; Ricotta cheese, 2 cups; Powdered sugar, 1/2 cup; Vanilla extract, 1/2 tsp; Orange zest, 1/2 tsp; Unsalted pistachios, finely chopped, 1/2 cup; Chocolate chips (optional), 1/4 cup; Powdered sugar, for dusting

Experience the traditional Italian sweet treat with a rich ricotta filling and crispy shell, adorned with the crunch of pistachios.

4.7(188 reviews)

·By Ethan Brooks·August 9, 2025

Rich Italian Cannoli with Ricotta and Pistachios — Dessert served and photographed from above

Prep

55 min

Cook

2 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Cannoli Shells

For the Ricotta Filling

For the Garnish

Nutrition

Per serving

Calories: 283 kcal
Protein: 7.7 g
Carbs: 30.3 g
Fat: 15.4 g
Fiber: 1.3 g

Whole recipe

Total

Calories: 3392 kcal
Protein: 92 g
Carbs: 363 g
Fat: 185 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 2 cups	910	26	192	2	7
Granulated sugar 1 tbsp	50	0	13	0	0
Cinnamon 1 tsp	6	0	2	0	1
Salt 1/4 tsp	0	0	0	0	0
Unsalted butter, cubed and chilled 3 tbsp	306	0	0	35	0
Marsala wine 1/2 cup	83	0	14	0	0
Large egg, lightly beaten	70	6	1	5	0
Vegetable oil for frying	480	0	0	55	0
Ricotta cheese 2 cups	640	46	24	48	0
Powdered sugar 1/2 cup	240	0	62	0	0
Vanilla extract 1/2 tsp	6	0	0	0	0
Orange zest 1/2 tsp	1	0	0	0	0
Unsalted pistachios, finely chopped 1/2 cup	340	12	16	28	6
Chocolate chips (optional) 1/4 cup	200	2	24	12	2
Powdered sugar for dusting	60	0	15	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Cannoli Shells

1
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
2
Add Butter
Add the butter and rub it into the flour until the mixture is crumbly.
3
Form Dough and Chill
Stir in the Marsala wine until a dough forms. Wrap it in plastic wrap and chill for at least 1 hour.

Preparing the Ricotta Filling

1
Drain Ricotta
Drain ricotta using cheesecloth to remove excess moisture.
2
Combine Filling Ingredients
In a bowl, mix together drained ricotta, powdered sugar, vanilla extract, and orange zest until smooth.
3
Chill Filling
Refrigerate the filling until ready to use.

How to Make Rich Italian Cannoli with Ricotta and Pistachios

Total time: 3 h 40 min · Yields 4 servings

1
Roll the Shells
Roll chilled dough into thin sheets and cut into circles.
2
Fry the Shells
Wrap dough around molds, sealing the edges with egg. Fry in oil at 350°F (175°C) until golden brown.
3
Fill the Cannoli
Pipe the ricotta filling into cooled shells.