Creamy Cannoli Ricotta Recipe:

Cooking Preparation:

Whip the 35% cream and place in the refrigerator to chill. Before filling, chill the cannoli shells for at least 30 minutes. With an electric mixer, beat the ricotta, the maple syrup, and the vanilla extract until smooth.

Main ingredients:

• 300gr fresh Ricotta

• 1/2 cup or more Maple syrup

• 1 tsp vanilla extract

• 1/2 cup whipping cream