Ricotta Cream Recipe - The Washington Post

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Traditional cannoli filling contains only ricotta and sugar, and sometimes embellishments such as mini chocolate chips and chopped candied orange peel. The ricotta is sometimes forced through a sieve to make it creamier. Domenica Marchetti skips that tedious step and instead uses her mother’s brilliant trick of whipping a little heavy cream into the cheese. This makes the filling creamy and lightens it just enough to keep it from being stodgy.

Rather than mix in the embellishments, Domenica saves them for garnishing the cannoli. To make a chocolate ricotta cream filling, see the VARIATION, below.

For a firm filling, it's best to let a store-bought ricotta drain overnight in the refrigerator (in a fine-mesh strainer suspended over a bowl). You’ll need to put a stainless-steel mixing bowl and beaters or the balloon-whisk attachment to your mixer in the freezer to chill 30 minutes before making the filling. The ricotta cream can be refrigerated up to 2 days in advance.

From Gabriella Marchetti, mother of cookbook author Domenica Marchetti.

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Ingredients

measuring cup

Servings: 4.5 cups (enough to fill about 24 cannoli)

Directions

  • Step 1

    Combine the drained ricotta, heavy whipping cream, sugar and vanilla extract in the chilled mixing bowl of a stand mixer fitted with a chilled balloon-whisk attachment (or use a handheld electric mixer with chilled beaters); beat on low speed until incorporated, then increase the speed to high. Beat for a few minutes, until the ricotta cream is thickened and smooth.

  • Step 2

    Transfer to a piping bag; seal and refrigerate until well chilled (up to 2 days).

  • Step 3

    VARIATION: Gently whisk 1/4 cup unsweetened cocoa powder into the whipped ricotta cream.

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    Nutritional Facts

    Per tablespoon

    • Calories

      35

    • Fat

      3 g

    • Saturated Fat

      2 g

    • Carbohydrates

      2 g

    • Sodium

      10 mg

    • Cholesterol

      10 mg

    • Protein

      1 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Gabriella Marchetti, mother of cookbook author Domenica Marchetti.

    Tested by Domenica Marchetti.

    Published February 25, 2017

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