285084 Tue May 09 07:44:10 -0700 2006 7 31 Home Cooking 0 1525755 My attempt's to create a canolli filling that is as good as the Italian pastry shop's have not been successful,not rich enough and lacking something in the flavor other than sweetness.Most recipes have not met my challenge.Aiuto Tue May 09 07:44:10 -0700 2006 0 scunge 1 1525808 I had great success the other night and I think it was thanks to the whole milk ricotta that I used. They were discussing the same issue down below in reference to lasagna... apparently the part-skim leaks off more water. Tue May 09 11:19:09 -0700 2006 1525755 0 Ida Red 1 1525810 I've only made this once, but it was good enough for me to keep the recipe (kind of a rarity). Combine: 1 lb. whole-milk ricotta 1/2 c. super-fine sugar 1 Tbs. vanilla 1/4 c. lemon juice 3 generous Tbs. orange zest 1/4 c. mini chocolate chips (but I put a note that I'd like more) That's it...then fill the shells. Tue May 09 11:25:14 -0700 2006 1525755 0 Aaron 1 1525822 Add just a smidgen of GranMarnier liquer for a special taste! Tue May 09 12:03:52 -0700 2006 1525755 0 lmn 1 1525831 We had a similar problem the other day, how do you keep the filling from getting runny? I believed we were using whole milk ricotta (it was from BJ's wholesale), even though the recipe called for part skim, but it was still very runny unless we froze it for a bit. Tue May 09 12:43:51 -0700 2006 1525755 0 LeepinLeemur 2 1525843 You need to use both mascarpone and ricotta. The mascarpone will add richness and result in a firmer texture. I do it by feel but I found a recipe online to get you started. I suggest best quality bittersweet chocolate rather than semi sweet and I also add the traditional candied peel (orange or citron). Also I typically use Grand Marnier rather than Amaretto. I think this will solve your problem and you will like it alot. Mascarpone is a fabulous cheese, it's what makes tiramisu so delicious! 1 cup ricotta cheese 1 cup mascarpone cheese 3/4 cup confectioner's sugar -- sifted 1 tablespoon Amaretto -- optional 3 ounces semi-sweet -- grated 1/4 cup confectioner's sugar -- sifted Tue May 09 13:32:40 -0700 2006 1525831 0 beebee 1 1525892 You could try adding some cream cheese make a richer, smoother, slightly tangy filling. Tue May 09 15:34:48 -0700 2006 1525755 0 Marie 1 1525904 A friend of mine says to put the ricotta in a yogurt strainer and then raise above a bowl and to let the water drain off the cheese over night in the fridge. That will help you get the firmer texture. Richie Tue May 09 16:08:02 -0700 2006 1525755 0 Richie