Classic Cannoli Filling
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Step 1 of 6
Method
1 of 6
Drain the ricotta in a fine sieve or cheesecloth in the refrigerator for 12-24 hours. It should be dense and free of visible whey.
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What you are cooking with
Filling
- 1 kg Well-drained ricotta, sheep's-milk ricotta preferred; drain 12-24 hours
- 280 g Icing sugar, sifted; reduce to 250 g for a less-sweet filling
- 5 ml Vanilla bean paste or extract
- 4 g Orange zest, finely grated
- 1 g Lemon zest, optional
- 1 g Fine sea salt
- 10 ml Marsala, optional house variation
- 100 g Mini dark chocolate chips or chopped dark chocolate, optional
- 60 g Roasted pistachios, optional, finely chopped
- 80 g Candied citrus peel, optional, finely diced