Chef Tim of Calafuria shows us how to make a delightfully-dairy Cannoli with ricotta filling! Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @LibertyFoodandWine when you try it out for yourself!

Ricotta Filled Cannoli



  • 1 gallon whole milk
  • 1.5 oz lemon juice
  • 1 pinch salt

Cannoli Filling

  • 8 cannoli shells
  • fresh ricotta
  • 1 tbsp granulated sugar
  • 2 tbsp chopped dark chocolate
  • 2 tbsp diced, candied fruit
  • powder sugar (for decoration)



  • Heat the milk in a heavy bottomed pot.
  • Once it boils, take it off the heat and add the salt and lemon juice.
  • Let sit for ten minutes, then strain through cheesecloth making sure to save the buttermilk.
  • Let this drain for at least 20 minutes.
  • The ricotta can be used immediately, or saved in the fridge for up to one week.

Cannoli Filling

  • Mix all of the ingredients together, place in a pastry bag, and fill up the cannoli shells. 
  • Decorate with a little bit of powdered sugar.


Recipe courtesy of Chef Tim, Calafuria.

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