20 min
20 min


1 1/2 cups ricotta cheese

1/4 cup sugar

1/2 teaspoon freshly grated orange zest

1/4 teaspoon ground cinnamon

3/4 cup Land O Lakes® Heavy Whipping Cream

3/4 teaspoon vanilla

1 1/2 ounces semi-sweet baking chocolate, grated

12 (4 3/4-inch) purchased cannoli cones

Sifted powdered sugar

Chopped pistachio nuts or pecans, if desired

How to make

  1. STEP 1

    Stir together ricotta cheese, sugar, orange zest and cinnamon in bowl; set aside.

  2. STEP 2

    Beat whipping cream and vanilla in another bowl at high speed until stiff peaks form. Gently stir whipped cream and chocolate into ricotta mixture.

  3. STEP 3

    Spoon cream mixture into pastry bag fitted with large tip. Pipe into cannoli cones. Sprinkle powdered sugar over cannoli. Sprinkle ends with nuts, if desired. Serve immediately or refrigerate up to 6 hours.

Tip #1

Cannoli cones are available at supermarkets, Italian markets or Italian bakeries.


16Fat (mg)
25Cholesterol (mg)
40Sodium (mg)
18Carbohydrates (g)
1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  May 04, 2011

Instead of making a traditional cannoli, make this recipe as a deconstructed cannoli. Make it as a dip and serve with a waffer cookie. I used my waffle cone griddle to make waffers, then I cut them in sixths. I would also suggest mixing the ricotta cheese, sugar, orange peel & cinnamon ahead of time and then folding in the whip cream portion of the recipe. The flavors seem to meld better.

— says Jennifer
  October 01, 2009

1. The ricotta should be dried. I place mine on a doubled piece of cheescloth in a strainer. I add a small dish and some weight on the cheese so it forces water out into a bowl, about 4 hours all refrigerated. Reserve the liquid. 2. I use 1 and 1/2 cups of powdered sugar. It's smoother. 3. I also "food process" the cheese, sugar, cinnamon and vanilla with a metal blade. The results are extremely smooth. If it were too stiff after adding the heavy cream you can adjust with the reserved liquid. SimplyVincenzo.

— says Vincent
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