o thicken.
Place the ricotta and rose water in a
ins.
Meanwhile, for the ricotta filling, process all ingredients until just
hill.
To make the ricotta filling, use an electric mixer with
br>Meanwhile, to make the ricotta filling, beat ricotta, egg, yogurt, sugar and
mooth to edges.
Drop Ricotta Filling on top and smooth to
b>filling.
To make the filling; in a large bowl place the ricotta
he pan.
For the ricotta filling; in a large bowl stir
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
Beat ricotta cheese and 1 1/2
Whip the ricotta to a smooth consistency.
To Make Filling: Combine ricotta cheese, 1 1/4 cups
FILLING:
Drain ricotta overnite by placing a paper
Prepare Cannoli Pastry Shells; set aside.
hour.
To Make Ricotta Filling: In food processor, with knife
Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
Place all the other ingredients into a large bowl and mix well.
Fill the pie crust with the ricotta filling.
Cover lightly with plastic wrap and place in freezer.
Chill for at least 8 hours.
Before serving, remove from freezer for 15 to 20 minutes.
I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.
Make the filling: Drain the ricotta in a fine sieve set
arge bowl. Stir in the ricotta cheese and the chocolate chips
he fillings: For the spinach filling, heat 1 tbsp oil and
inutes.
Meanwhile, make the filling: Melt butter in a frying
efrigerate for 30 minutes.
FILLING:.
Meanwhile in a saucepan