Savoury Grana Padano Cannoli with Whipped Ricotta, Lemon & Basil
Cannoli, but make it savoury.
This twist on the iconic Sicilian dessert swaps sweet for umami, with a rich, whipped ricotta and Grana Padano filling tucked into golden, crispy cannoli shells. It’s light, cheesy, herby, and unexpectedly perfect with a cold glass of Prosecco.
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About this recipe
A Twist on Tradition
Cannoli have long held a special place in Italian cuisine.
Traditionally hailing from Sicily, they’re known for their crispy, tube-shaped shells filled with a sweetened ricotta mixture and often garnished with candied fruit or chocolate chips.
But what if we reimagined them for the savoury palate?
The Demo That Started It All
This recipe was developed for a live demo at Taste of London, where the challenge was to hero Grana Padano in a creative but crowd-pleasing way.
The result? A bite-sized savoury cannoli that disappeared faster than you can say “aperitivo.”
Why Grana Padano?
Grana Padano is the perfect cheese for this twist. Milder and more buttery than Parmigiano Reggiano, it adds a nutty richness that doesn’t overpower the ricotta.
It also works beautifully in the shell dough itself - adding that little bit of salty depth and crispness to the bite.
Lemon zest, basil, and a splash of sherry vinegar lift the filling, while black pepper gives it a subtle kick.
Tip:
To get that ultra-smooth and fluffy texture in the filling, make sure to press the ricotta through a fine mesh sieve before mixing.
This extra step removes any graininess and gives the mixture that luscious, pipeable consistency worthy of a professional finish.
The Perfect Pairing
Served cold or at room temp, these cannoli pair beautifully with a chilled glass of Prosecco.
You get crunch, creaminess, freshness, and that little cheese hit - like a posh cheese straw met a cloud of ricotta.
It’s a great example of how traditional techniques can be reimagined for modern, flavour-forward entertaining.
Ingredients
For the Cannoli Shells
- 400g plain flour
- 100g finely grated Grana Padano
- 75g cold butter, cubed
- 4 eggs
- 1½ tsp salt
- A few pinches of black pepper
For the Filling
- 1000g ricotta
- 200g finely grated Grana Padano
- Zest of 2 lemons
- 2 tbsp sherry vinegar
- ~80 fresh basil leaves, finely shredded (about 2 large handfuls)
- Black pepper, to taste
- 200–250ml milk, added gradually until texture is pipeable
Pair it with
Instructions
1. Make the Dough
In a large mixing bowl, combine flour, Grana Padano, salt, and black pepper.
Add the cubed cold butter and rub in with fingertips until the mixture resembles breadcrumbs.
Beat the eggs and mix into the dry ingredients to form a dough.
Knead briefly until smooth, wrap in clingfilm, and chill for 30 minutes if you have time (this makes it easier to roll).
2. Shape the Dough
Roll the dough out to 1–2mm thickness on a lightly floured surface. I did this with a pasta machine
Cut into rectangles or circles and wrap around metal cannoli tubes, sealing with a dab of water.
3. Fry the Cannoli Shells
Fry in neutral oil at 180°C until golden and crisp. Remove and drain on paper towels. Let cool fully before filling.
💡 Tip: You can bake the shells at 200°C if you prefer. Just brush with oil or egg wash for better colour.
4. Make the Filling
In a large bowl, mix the ricotta, Grana Padano, lemon zest, vinegar, basil, and pepper.
Gradually add the milk, stirring until the filling is silky and pipeable. You want a texture somewhere between whipped cream and soft cheese.
Taste and adjust seasoning if needed. Chill until ready to use.
5. Assemble and Serve
Pipe the filling into the cooled cannoli shells just before serving to keep the shells crisp.
Optional: Dip the ends in a little extra grated Grana Padano and freshly cracked black pepper for a decorative finish.
Serve as an elegant canapé, a snack with Prosecco, or as part of an antipasti spread.
Pairing Notes
- Drink: A dry, sparkling Prosecco or crisp white wine like Gavi or Vermentino.
- Serve with: Marinated olives, roasted red peppers, or a simple rocket salad.
- Make-ahead tip: Cannoli shells can be made a day ahead and kept in an airtight container. Fill them just before serving.
FAQs
Can I make these ahead of time?
Yes. You can prepare both the shells and filling in advance, but assemble just before serving so the shells stay crisp.
Can I use a different cheese instead of Grana Padano?
Grana Padano is ideal for its mild, nutty profile, but Parmigiano Reggiano or Pecorino Romano could work - just note the latter is saltier and stronger.
Can I bake the cannoli shells instead of frying?
Absolutely. Brush with egg wash or a little oil and bake at 200°C until golden and crisp.
How long do leftovers keep?
Filled cannoli should be eaten within a few hours for best texture. Store leftover filling in the fridge for up to 3 days.
Video demonstration
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