*To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it’s shape pretty well so you may want to do this step twice.
**If you don’t want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling).
Many thanks to http://www.cookingclassy.com Visit them for even more!
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