Cannoli di ricotta

Cannoli with ricotta cheese are one of the island’s most famous foods, in both Italy and abroad, where they have become a veritable symbol of Sicilian culture. You can recognize a good cannolo by the fragrance of its pastry shell (known as the “scorza”) and by the delicate flavour of its ricotta filling (preferably made with sheep’s milk ricotta) that only the skilled hands of the best Sicilian pastry chefs know how to make.


For the pastry shell:
  • 250 g flour
  • 30 g butter
  • 30 g sugar
  • 1 tsp unsweetened cacao powder
  • 1 tsp instant coffee
  • 1 egg
  • 1 tsp Marsala wine
  • 1 tsp melted lard
  • frying oil
For the ricotta cream:
  • 500 g ricotta cheese
  • 100 g candied pumpkin
  • 20 g candied orange
  • 220 g powdered sugar
  • 80 g dark chocolate


Combine the ingredients for the pastry shell and knead to form a dough. Allow to rest for 2 hours then roll out into a thin layer. Cut into squares 8-10 cm on each side then roll them around special metal cannoli tubes. Fry 2 at a time in hot oil, drain, remove the tube and allow to cool. In the meantime mix the ricotta with the sugar, add the chocolate pieces and candied pumpkin cut into small cubes. Fill the cannoli right before serving, sprinkle with powdered sugar and garnish with strips of candied orange.