Cannoli Filling

 I used to help my Mom, Carol Ann Sasso,  in the kitchen as a small child ~mostly just being a tester~ and have a very clear memory of helping her make cannoli around Easter time. She made her own shells--about 50 at one time-- and then made a simple ricotta filling which she kept in the fridge in a large pastry bag then she would fill the shells as we asked for them. What a memory -instant-homemade-cannoli!

My Mama and me...always in the kitchen!

This is my Moms recipe!

Ingredients (For 30 regular shells plus left overs: See my Shell Recipe HERE!)
1 1/2 pounds ricotta whole milk (Trader Joes is the  best I can get around here but fresh is better)

1-4 tablespoons milk (as need to make creamy)
5-6 Tablespoons sugar

1 Tablespoon almond Extract

Zest of 1 small lemon and 1 small orange OR Candied Citron chopped
OPTIONAL:
1/3 cup mini chocolate chips for the ends
chopped toasted almonds for ends
maraschino cherries for the ends
powdered sugar to sprinkle on top
Directions
Place this ricotta in a paper towel or coffee filter lined colander (place some towels on top as well) in a bowl in the fridge over night.
Remove paper towels and press on the cheese with fresh paper towels to drain of any excess moisture.
Add ricotta along with the sugar and extract, zest or citron and stir just until creamy in a mixer or with a hand mixer, adding milk by tablespoon u til reaches a thick creamy consistency able to set up in cannoli shells without spilling out. 

Place this into a large baggy, cut the tip, and pipe into the shells at both ends.
Add the optional chocolate chips, pistachio crumbs, and a cherry to both ends sprinkle with powdered sugar if you like  and enjoy!
Notes: Fill just before eating or else they become soggy.