How do I make the best cannoli filling ever?
Use better/fresher ricotta. It tends to lose water on sitting in the refrigerator. And try using less sugar. The hardest part is achieving the right dampness in the ricotta, which should be from sheep milk and as fresh as possible. If it’s too watery, you can drain it in a cheesecloth or a colander before use. If the filling is ‘chalky’, you can try adding a little cream. No mascarpone. Some add chocolate chips, or finely cut candied orange zest, but the ‘original’ filling is just ricotta and sugar, nothing else, not even vanilla. One of my favourites is substituting some of the sugar with honey, or adding a tiny amount of powdered cinnamon.
