Recipe

Weeknight Cannoli

Crisp, classic shells and a bright, not-too-sweet ricotta filling with quick shortcuts that still taste authentic. Choose store-bought shells for a true weeknight win, or go traditional when you want the full frying project.

By Matt Campbell

•

4.8

A plate of classic cannoli with crisp golden shells filled with ricotta cream and dipped in chocolate chips on a kitchen counter

Jump to Recipe

Cannoli have a reputation for being a whole Saturday project. And sure, if you want to roll and fry shells from scratch, I respect the commitment. But if it is a random Tuesday and you want that crisp shell, cool ricotta, and little pops of chocolate without turning your kitchen into a deep-fry documentary, you can absolutely pull it off.

This recipe gives you two lanes:

Homemade shells: the real deal with bubbly, crisp edges.
Weeknight shortcut: use store-bought cannoli shells and focus your energy on a filling that tastes like you went to an Italian bakery on purpose.

Either way, the rule is the same: fill right before serving. Cannoli are a texture snack. The crunch matters.

A bowl of ricotta cannoli filling with vanilla and orange zest being whisked until smooth

Why It Works

Authentic flavor: ricotta-forward filling with vanilla, a hint of cinnamon, and optional orange zest for that classic bakery vibe.
Not watery: draining the ricotta keeps the filling thick and pipeable, not sad and runny.
Weeknight realistic: you can make the filling in 10 minutes and assemble when you are ready to eat.
Crisp shells every time: a simple timing trick keeps them snappy, even if you pre-prep the components.

Pairs Well With

Storage Tips

Best plan: store shells and filling separately, then pipe right before serving.

Ricotta filling: refrigerate in an airtight container for up to 3 days. Press plastic wrap directly on the surface to prevent it from drying out. Stir before piping.
Unfilled shells: keep at room temperature in a tightly sealed container for up to 5 to 7 days. Keep them away from humidity.
Filled cannoli: they will soften quickly. If you have leftovers, refrigerate and eat within 24 hours. They will still taste great, just less crisp.
Freezing: freeze filling only for up to 1 month. Thaw overnight in the fridge, then whisk until smooth. Do not freeze filled cannoli if crunch is the goal.

Common Questions

Do I really need to drain the ricotta?

For cannoli that taste authentic and pipe cleanly, yes. Even 30 minutes makes a difference. Watery ricotta turns the filling loose, and then it can soak the shells faster.

What ricotta should I buy?

Whole milk ricotta gives the best texture and flavor. If you can find a good Italian-style ricotta, grab it. Avoid whipped “spreadable” ricotta for this.

Why are my shells getting soggy?

The shells soften when they sit with filling. Pipe them right before serving. If you want extra insurance, you can brush the inside of each shell with a thin layer of melted chocolate and let it set before filling.

Can I make this without cannoli forms?

Yes. Use store-bought shells for the weeknight version. If you want homemade shells, cannoli forms are the easiest way to get the classic shape and even frying.

Is mascarpone traditional in cannoli filling?

Traditional Sicilian-style filling is usually ricotta-based. A small amount of mascarpone is a popular bakery tweak that adds richness and a smoother mouthfeel without turning it into frosting.

Can I skip the wine in the shells?

The wine (or Marsala) adds flavor and helps create a tender, bubbly shell. If needed, you can swap in a bit of grape juice plus a splash of vinegar, but Marsala is the most traditional move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Fine-mesh strainer and bowl (for draining ricotta)
Medium mixing bowl and whisk
Rubber spatula
Piping bag with a large star or round tip (or a zip-top bag with the corner snipped)
If making shells: rolling pin, cannoli forms, pastry brush or paper towel (for greasing forms), heavy-bottomed pot, thermometer, tongs

The first time I tried making cannoli at home, I treated it like a culinary arts final exam. Flour everywhere, oil anxiety, and a filling that somehow tasted like sweetened cottage cheese. The fix was humbling and simple: drain the ricotta, do not over-sugar it, and let the shell be the crunch headline.

Now I keep it weeknight-friendly. I will happily buy good shells, throw together a filling that tastes like a real bakery, and pretend I am casually fancy on a Wednesday. The best part is watching someone take that first bite and do the little pause like, “Wait, you made these?” That is the energy.