• 1 pound fresh ricotta, drained
  • ¼ cup Strega or orange liqueur
  • 1¼ cups confectioners’ sugar
  • ¼ tsp. ground cinnamon
  • Grated zest of ½ orange
  • Pinch of salt
  • 6 large cannoli shells or 12 small
  • Opalescent nonpareils


  • Combine the ricotta, liqueur, sugar, cinnamon, orange zest and, salt in a bowl
  • Add Using a whisk or electric mixer, whisk on medium speed until the mixture is light and creamy, about 2 minutes
  • Spoon the cream into a resealable plastic bag. Snip off one of the corners.
  • Squeeze the cream into the cannoli shells and sprinkle either end with the nonpareils.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.