Sweet Ricotta Filling

Sweet Ricotta Filling

Creamy ricotta sweetened and lightly spiced for cannoli, cakes, and pastries.

Total 1 hr Makes 16 oz Calories 150/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This smooth, lightly sweetened ricotta filling comes together in minutes with just a few pantry staples. Draining the ricotta first keeps the texture thick and spoonable rather than watery, making it ideal for piping into cannoli shells, layering in cakes, or spreading between pastry sheets. A touch of vanilla and cinnamon rounds out the flavor without overpowering the fresh cheese.

Ingredients

  • 2 cups whole milk ricotta cheese, drained
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup mini chocolate chips

Method

  1. Place the ricotta in a fine-mesh strainer lined with cheesecloth set over a bowl and let drain in the refrigerator for 30 minutes to remove excess liquid.

  2. Discard the drained liquid and transfer the ricotta to a medium mixing bowl.

  3. Add the powdered sugar, vanilla extract, cinnamon, and salt to the ricotta and whisk until smooth and well combined.

  4. Fold in the mini chocolate chips with a spatula until evenly distributed.

  5. Cover and refrigerate the filling for at least 30 minutes to firm up before using.

Rate this recipe

★ 4.4 (1)

Sweet Ricotta Filling

This smooth, lightly sweetened ricotta filling comes together in minutes with just a few pantry staples. Draining the ricotta first keeps the texture thick and spoonable rather than watery, making it ideal for piping into cannoli shells, layering in cakes, or spreading between pastry sheets. A touch of vanilla and cinnamon rounds out the flavor without overpowering the fresh cheese.

1 hr 16 oz 150 cal

Ingredients

  • 2 cups whole milk ricotta cheese, drained
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup mini chocolate chips

Method

  1. 1

    Place the ricotta in a fine-mesh strainer lined with cheesecloth set over a bowl and let drain in the refrigerator for 30 minutes to remove excess liquid.

  2. 2

    Discard the drained liquid and transfer the ricotta to a medium mixing bowl.

  3. 3

    Add the powdered sugar, vanilla extract, cinnamon, and salt to the ricotta and whisk until smooth and well combined.

  4. 4

    Fold in the mini chocolate chips with a spatula until evenly distributed.

  5. 5

    Cover and refrigerate the filling for at least 30 minutes to firm up before using.