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Cannoli Bites


1 cup ricotta cheese
2 Tbsp granulated sugar, plus more for rolling the rigatoni
1 Tbsp dark chocolate, grated or finely chopped
¼ tsp cinnamon, divided
6 oz Pastene Italian Rigatoni
salt, for the pasta water
Pastene Sunflower Oil
pistachios, grated chocolate, or cocoa powder for garnish


  • In a bowl, using a fork, mix the ricotta, sugar, chocolate, and ⅛ tsp cinnamon until well combined. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil and cook pasta about 1 minute longer than al dente. Drain well and set aside. 
  • Meanwhile, heat about 1 inch of oil in a small saucepan until very hot, but not smoking. Add the pasta in small batches and fry until golden and crisp, about 2 minutes. When the pasta initially goes into the oil, it may stick to the pan or other pasta for a few seconds so stir at the start to prevent this from occurring. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining pasta. 
  • When at room temperature, roll the fried pasta in a mixture of 1 cup of granulated sugar and ⅛ tsp cinnamon. Stand up each rigatoni on a flat serving dish. 
  • Place the ricotta mixture into a pastry bag or ziploc bag with the corner cut off and pipe the ricotta mixture into each tube.  
  • Garnish with a whole pistachio, grated chocolate or other toppings.

Product Used

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