i tried this and it was not an italien cannoli filling like i've had... it did not come together well at all it tasted terrible and the sitron fruit made it too tarte a recipe i would not use again

I like the ratio of cheese to sugar in this one. I used the basic idea but made some very non-traditional additions. First, you really do need to drain the ricotta, and I prefer whole milk for the richness. Powdered sugar is a must, also. But I don't like the citron, so here's where mine really veers off the beaten path. I add vanilla powder, a spoonful or two of mascarpone cheese, a splash of really good dark rum, chopped dried cherries (tart is my preference), and chopped toasted almonds. I drizzle my cannoli shells with dark chocolate and let that set, and then fill the shells with my ricotta mixture. It's certainly not traditional, but in my family, these reign supreme.

This tasted bad.

just tried the recipe. mixture was not creamy. was very lumpy and sweet. perhaphs next time i'll drain the ricotta.