I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food processes it, and I've also tried with powdered sugar but it is very runny, and very little moisture comes out in the cheesecloth.
Does anyone know:
- How to make Impastata Ricotta?
- Where I can buy it in Phoenix, AZ
- How to treat regular Ricotta so it is similar to impastata? And also which brand to start with.