This list covers the world of tubular pastries filled with ricotta—from the classic Sicilian cannolo to lesser-known regional specialties. Whether you’re a home baker looking for inspiration or a dessert lover planning a tasting tour, these ten pastries offer a range of textures, flavors, and fillings that showcase ricotta at its best.
Cannolo Siciliano
The iconic Sicilian cannolo is a crispy, fried pastry shell wrapped around a sweet, creamy ricotta filling. The shell is traditionally made from a dough of flour, sugar, and Marsala wine, which gives it a distinctive flavor and crunch. The filling is often enriched with chocolate chips or candied fruit, and the ends are dipped in chopped pistachios or chocolate. For the best experience, fill the shells just before serving to keep the pastry crisp.
Cassata Siciliana (Tubular Version)
While cassata is typically a round cake, some Sicilian bakeries offer a tubular version that mimics the cannolo shape. This pastry features a fried shell filled with a ricotta mixture sweetened with sugar and flavored with vanilla or cinnamon, then topped with a marzipan coating and candied fruits. It’s a festive, colorful treat that combines the richness of ricotta with the almond notes of marzipan. Look for it in Sicilian pastry shops during holidays.
Rollò di Ricotta
Rollò di ricotta is a lesser-known tubular pastry from Southern Italy, particularly Calabria. It consists of a thin, crisp pastry rolled around a filling of ricotta, sugar, and often a hint of lemon zest or cinnamon. The outside is sometimes brushed with a light glaze or dusted with powdered sugar. Unlike the cannolo, the rollò is often baked rather than fried, resulting in a lighter, flakier texture. It’s a delicate option for those who prefer a less sweet dessert.
Choux à la Crème (with Ricotta)
While choux à la crème is French, some Italian pastry shops reinterpret it with a ricotta-based filling. The choux pastry is light and airy, and the filling is a mixture of ricotta, sugar, and sometimes a splash of limoncello or orange blossom water. The result is a less dense, more ethereal dessert compared to the cannolo. It’s a modern fusion that highlights the versatility of ricotta in pastry.
Sfogliatella Riccia (with Ricotta)
Sfogliatella riccia is a shell-shaped pastry with a crisp, layered exterior, but some versions are made in a tubular form. The dough is rolled into thin layers and shaped around a filling of ricotta, semolina, and candied orange peel. The pastry is baked until golden and flaky, offering a satisfying crunch with every bite. The ricotta filling is often less sweet than a cannolo’s, allowing the citrus and semolina flavors to shine.
Pasticciotto (Tubular Variation)
Pasticciotto is a traditional pastry from Puglia, usually oval-shaped, but a tubular version exists in some bakeries. The shortcrust pastry is filled with a custard made from ricotta, eggs, and sugar, then baked until golden. The ricotta gives the custard a rich, creamy texture that pairs well with the buttery crust. This variation is less common, but worth seeking out for its unique texture and flavor.
Zeppole di San Giuseppe (with Ricotta)
Zeppole are traditional Italian pastries made for St. Joseph’s Day, often fried or baked and topped with pastry cream. In some versions, the dough is shaped into a tube and filled with a ricotta-based cream. The dough is light and airy, similar to choux, and the ricotta filling adds a slight tang that balances the sweetness. These are typically enjoyed during the spring festival, but some bakeries offer them year-round.
Bignè di Ricotta
Bignè di ricotta are small, round cream puffs, but can be made in a tubular shape for a different presentation. The choux pastry is piped into long strips, baked, and then filled with a sweetened ricotta mixture. They are often topped with a dusting of powdered sugar or a drizzle of chocolate. These are lighter than cannoli and perfect for those who enjoy a softer, more delicate pastry.
Raviola (Tubular Style)
Raviola is a traditional pastry from Sicily, typically a fried or baked turnover filled with ricotta. However, a tubular style exists where the dough is wrapped around a cylindrical mold and filled after baking. The filling is a classic sweetened ricotta with chocolate chips or cinnamon. The pastry is often glazed with a lemon-flavored icing, adding a bright finish. This version offers a different texture from the turnover, with a crunchier exterior.
Frittelle di Ricotta (Tubular)
Frittelle are Italian fritters, usually round, but a tubular version can be made by frying strips of dough and filling them with ricotta. These are often served during Carnival, dusted with sugar. The ricotta filling is light and slightly sweet, and the fried dough provides a satisfying crunch. They are best eaten fresh and warm, making them a fun, street-food-style treat.
How to Choose
When choosing between these tubular ricotta pastries, consider the texture of the shell. If you prefer a crunchy, fried pastry, opt for a cannolo or a tubular raviola. For a lighter, flakier option, choose a rollò or a baked sfogliatella. The sweetness of the filling also varies: cannoli and raviola tend to be sweeter, while sfogliatella and rollò are more subtle. Also, think about the occasion—some are traditionally tied to holidays, but many are available year-round. Finally, check the freshness: ricotta fillings are best when consumed within a day or two, so buy from a bakery with high turnover.
Frequently Asked Questions
Can I make these at home? Yes, but some require specialized equipment like cannoli tubes or a pasta machine. The filling is simple: mix ricotta with sugar and flavorings. The shells can be fried or baked, but the technique takes practice.
What type of ricotta is best for filling? Use whole-milk ricotta, preferably fresh and well-drained. If it’s too wet, the filling will make the pastry soggy. You can drain it in cheesecloth overnight to achieve the right consistency.
How long do these pastries last? They are best eaten within a day of filling. The shells can be stored unfilled for a few days in an airtight container, but once filled, the moisture from the ricotta will soften them.
Are there savory versions? Yes, some recipes use ricotta mixed with herbs and spices for a savory filling, but the sweet versions are more common. Savory tubular pastries are less traditional but can be found in some modern bakeries.
What is the difference between a cannolo and a sfogliatella? A cannolo has a smooth, fried shell, while a sfogliatella has a layered, flaky shell that resembles a seashell. Both can be filled with ricotta, but the textures are quite different.
Can I freeze these pastries? It’s not recommended, as the filling and shell don’t freeze well together. The shells can be frozen unfilled, but the filling should be made fresh for best quality.
Final Thoughts
Tubular pastries filled with ricotta offer a delightful range of textures and flavors, from the classic Sicilian cannolo to lesser-known regional treats. Whether you prefer fried or baked, sweet or subtle, there’s a version to suit your taste. When trying these, prioritize freshness and quality of ingredients, and don’t be afraid to explore different variations. Enjoy the journey through Italy’s rich pastry tradition, one tube at a time.