Known for its authentic Southern Italian cuisine, Grana is sharing one of its sweetest secrets: Chef Elliot Cusher’s Cow’s Milk Ricotta Cannoli Filling. Rich, creamy and full of traditional flavor, it’s worthy of any Italian bakery.

INGREDIENTS

16oz ricotta impastata

2g salt

2g vanilla bean paste

2g lemon juice

70g powdered sugar

DIRECTIONS
Combine all ingredients in a mixing bowl and mix by hand. Transfer the mixture to a mixer and blend until smooth and fully combined. Place a piping bag in a quart container and fill the bag three-fourths full with the mixture. Remove the bag and use a bench scraper to push the mixture toward the tip. Tie off the top with butcher’s twine. Cut the tip off the piping bag and fill the cannoli shells. Top with desired ingredients before serving.