The traditional Sicilian cannolo is a fried pastry shell with a ricotta filling. The pistachio version leans harder into the nut: ricotta loosened with pistachio cream, then the finished cannoli rolled in more cream and scattered with chopped pistachios at the ends.
We keep the filling simple. Sheep's milk ricotta, powdered sugar, and Gusta pistachio cream. No chocolate chips, no candied fruit. The filling should be identifiably pistachio from the first bite, not a background note. Use good ricotta and drain it overnight if you can: water in the filling makes everything soft before it should be.
Fill the shells at the last possible moment, or they will soften. Ten minutes out of the fridge is fine. An hour is too long.
Set servings and units first. You can change them anytime.
Drain the ricotta in a fine-mesh sieve for at least 1 hour, pressing gently to remove excess liquid. For the smoothest filling, drain overnight in the fridge.
Pass the drained ricotta through the sieve a second time to make it fully smooth. Combine with the powdered sugar and stir until dissolved.
Add 5.3 oz of Gusta pistachio cream and stir until evenly incorporated. The filling should be clearly pistachio, creamy, and lightly sweet. Adjust powdered sugar by a tablespoon if needed.
Transfer the filling to a piping bag fitted with a round or plain tip. Refrigerate for 20 minutes.
Working from both ends of each cannoli shell, pipe the filling toward the center. Fill generously.
Smear a thin line of Gusta pistachio cream along the top of each filled shell. Press 1.4 oz of chopped pistachios into the ends of each cannolo.
Serve immediately, or refrigerate for up to 30 minutes. Do not fill more than 30 minutes ahead: the shells will soften.
You made Cannoli al Pistacchio. Time to eat.
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Drain the ricotta. This is the step that separates a grainy filling from a smooth one. Overnight in a fine sieve in the fridge is best. A minimum of 2 hours at room temperature works. Undrained ricotta will make the filling wet and collapse under the shell.
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