I was a little dissapointed with the original recipe. As written, it's missing alot of essentials. For example, you MUST must must drain your ricotta. If you don't, after about 5 minutes it will be a soupy mess. Your ricotta may not look watery, but when it sits it melts. Also, I added orange zest to give it a bit more flavor. Don't go too crazy, just a bit (1/2 tsp) to kick it up. Another thing I did that was REALLY, REALLY helpful when I had that soupy mess was add heavy whipping cream (one pint). I whipped it with my hand mixer till it could stand on it's own (careful not to over mix...becomes lumpy) and then blended that into my cannoli filling. It made it very creamy and even now, a few days later, its still thick.
I would recommend adding a bit of vanilla as well (1.5 tsp) but, only if your ricotta is drained well. I feel like that's the only thing my cannoli's were missing. I got really amazing shells at Wegmans for about .50 a piece. Alessi Shells...was in the pasta section in my Wegmans for some reason.
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