Cannoli come in a variety of sizes - from delicate mini versions to indulgent jumbo ones - and are sometimes adorned with chopped pistachios for an added layer of flavor and texture.

Just before serving, many bakers dust them with a light sprinkle of powdered sugar, adding a touch of sweetness to every bite. Whether you’re enjoying a small bite or a larger portion, these Sicilian treats are sure to satisfy your cravings for something truly special!

Let us share with you a simple, classic recipe for the cannolo filling that you can make at home any time:

Classic Cannoli Ricotta Filling (Authentic & Simple)
For 6 large cannoli shells (approx.)

Ingredients:

• 500 g fresh ricotta (preferably sheep’s milk, but cow’s milk works too)

• 150–180 g powdered sugar (adjust to taste)

• 50 g dark chocolate chips, shavings or chopped dark chocolate (optional)

• Zest of 1 untreated orange or lemon (optional)

• A dash of vanilla extract

• Crushed pistachios or candied fruit for garnish (optional)

Instructions:

1. Drain the ricotta:
   Very important: if your ricotta is watery, place it in a fine mesh sieve or cheesecloth over a bowl and let it drain in the fridge for a few hours or overnight. This helps get that thick, creamy texture.

2. Mix it up:
   In a bowl, beat the ricotta with the powdered sugar until smooth and creamy. You can use a spatula, whisk, or an electric mixer. Add the orange zest, vanilla, or chocolate chips if you like.

3. Chill:
   Let the filling chill in the fridge for an hour for best flavor and texture.

4. Fill the cannoli:
   Use a piping bag (or a plastic bag with a hole) or a spoon to fill the shells right before serving to keep them crisp. Dip the ends in chopped pistachios or chocolate chips if you like or dress the ends with candide fruits.

5. Final touch
   Lightly dust with confectioner’s sugar. Serve at once.
   
   Buon appetito!