Pistachio cannoli feature a rich, drained ricotta-mascarpone filling studded with chopped pistachios and dark chocolate, piped into crispy shells from both ends for even distribution.
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Line colander with triple layer of cheesecloth and place in sink. Place ricotta in prepared colander, pull edges of cheesecloth together to form pouch, and twist to squeeze out as much liquid as possible. Place taut, twisted cheese pouch in pie plate and set heavy plate on top. Weight plate with 2 large heavy cans and refrigerate for 1 hour.
Discard drained ricotta liquid and transfer dry ricotta to medium bowl. Stir in mascarpone, sugar, pistachios, vanilla, and salt. Cover and refrigerate until needed, or up to 1 day.
Transfer chilled cheese mixture into pastry bag or large zipper-lock bag. (If using zipper-lock bag, cut ¾ inch off one bottom corner.) Pipe filling evenly into cannoli shells from both ends, working outward from center. Sprinkle 1 end of each cannoli with grated chocolate and serve.
Filled cannoli are best eaten within 2–3 hours of assembly. Store unfilled shells in an airtight container up to 2 weeks; keep filling refrigerated up to 1 day, then pipe and serve.
colander · cheesecloth · pastry bag or zipper-lock bag
Draining ricotta removes excess liquid, which prevents a watery, runny filling and ensures the cannoli stay crisp longer. The weighted method yields the driest ricotta texture.
Yes, the filling can be covered and refrigerated up to 1 day before piping into shells. Assemble cannoli just before serving to keep shells crisp.
Use a pastry bag or a zipper-lock bag with the corner cut off (¾ inch opening). Pipe from both ends, working outward from the center, for even fill distribution.
Yes—use chopped hazelnuts, almonds, or walnuts in equal measure, or omit nuts entirely and increase chocolate. Pistachio flavor is signature but not essential.
The recipe uses store-bought shells (10 shells called for). Homemade shells require frying; this recipe focuses on the filling and assembly.
