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  • Prep
    30 min
  • Total
    30 min
  • Servings

Ricotta, Pistachio and Orange Cannoli


  • 250 mL (1 cup) 35% whipping cream
  • 30 cannoli shells
  • 150 g (1¼ cup) icing sugar
  • 250 g (1 container) Saputo Ricotta di campagna cheese
  • Juice and zest of 1 orange
  • 5 mL (1 tsp) vanilla extract
  • 100 g (1 cup) pistachios, finely chopped


  1. Prepare the whipped cream. Pour the whipping cream into a bowl and whip with an electric mixer until thick. Keep cool.
  2. In a food processor, combine icing sugar, Ricotta cheese, orange juice and zest, and half of the pistachios.
  3. Mix until fully combined.
  4. Slowly incorporate the whipped cream by folding the mixture with a spatula.
  5. Put the filling in a pastry bag and fill the cannoli by inserting the tip of the pastry bag at each end of the shell.
  6. Decorate the ends of the cannoli with chopped pistachios.