Raspberry and Strawberry Pistachio Cannoli

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“WOW” any crowd with this decadent Raspberry and Strawberry Pistachio Cannoli dessert filled with ricotta cheese, California Giant strawberries and raspberries, pistachios, chocolate chips, and powdered sugar!


    For the Filling:

  • 6 ounces ricotta cheese, strained to remove excess liquid (overnight or at least 5 hours)
  • ½ cup powdered sugar
  • ⅓ cup California Giant Strawberries, mashed
  • ⅓ cup California Giant Raspberries, mashed
  • Handful pistachios, finely chopped
  • Handful chocolate chips
  • Decoration for the Cannoli:

  • 12 cannoli shells, store bought
  • Handful pistachios, finely chopped
  • 1 tablespoon powdered sugar, for topping on the shells


      • Take a fine mesh sieve and place it over a bowl. Add in the ricotta and press down with a spatula - removing any excess liquid and creating a thicker cream.
      • Once ready, add the ricotta to a mixing bowl and add in all the other filling ingredients. Mix well. Place in a bowl and pop in the fridge to set for 1 hour.
      • Add the filling into a piping bag (or clipped plastic bag) and pipe the cream into the cannoli shells. Stud the cream on both ends of the cannoli with tiny pieces of diced strawberries and pistachios and top with a sprinkle of powdered sugar. Store in the fridge and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!