Impastata Ricotta for Cannoli

I use regular Whole Milk Ricotta. Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese. Smooth it out and let it sit, inverting the folded towel after 15-20 minutes to dry the other side. This the best method to dry Ricotta cheese.

I have had luck befriending employees at local pizza joints, and asking if they will order a bucket for me with their next supply shipment (it pays to tip well). Many of the companies that pizza shops order from carry ricotta impastata. It's usually no more than $10 - $20 for a 5lb bucket, and it's perfect for cannoli.

I don't know what exactly is ricotta impastata. Don't worry anyway, because in Italy "ricotta impastata" does not exists, so I guess i's a product non intended for the italian market. "Impastata" just means "mixed" so my guess is that it's a regular ricotta just mixed into a sort of cream, and actually I wouldn't sugget you to use such a product. You can use regular ricotta to make cannoli filling. The best ricotta you can use is made of sheep milk, so you shoud try to find that particular kind of ricotta. If you can't find sheep milk ricotta, you could also use regular cow-milk ricotta. Once you have the ricotta, it's just a matter of mixing it with the right amount of sugar and optionally other ingredients, such as chocolate drops and so. Here's a video that explains how simple is it.

The best ricotta for making cannoli cream is Sorrento whole milk. It is the preffered cheese of cannoli cream manufactures because it is creamy, dry, and smooth.

You should try with the storemade cheese again. Use cloth diapers (new) as cheese cloth. Let it set overnight in a strainer with a plate and a heavy jar over the plate. It will take out alot of water.

Impestada is best for making Cannoli Filling. It is considered the Cadillac of Ricotta Cheese. This is the only cheese I use to make my cannoli filling. I buy it at a Specialty Farm Store in my neighborhood, where they sell produce and special cheeses from a local cheese farm. I have tried regular Ricotta that you buy in a supermarket, but never had good luck with it. Also, if you are anywhere near an Italian Pastry Shop they might be able to get it for you or maybe even sell you some of it for your recipe.