So I tried to make cannoli filling for a wedding cake and it turned out very "Gritty" 
Almost dry tasting and I know it is supose to be creamy so I was wondering if anyone knows what I did wrong .I let the ricotta filling drain out overnight like I read on one of the forums. The only thing I forget was to make sure it was Sargento's brand I used Meijer brand could that have made a difference? TIA
the meijer brand would absolutely make the difference. I find any brand that you buy in the grocery store is gritty. For the absolute BEST ricotta go to an italian market. Its usually sold in the deli case (where they slice lunch meat). There are two types, one softer for desserts and one firmer and dryer for lasagna, etc. Even the dryer one will be 10x better than the stuff you get at a grocery store.
You can push the ricotta through a sieve, food mill or chinois to get the texture to be creamier. Some recipes tell you to whip it in a food processor but I'd think that would add too much air for filling purposes.
This website has a number of cannoli filling recipes to compare to yours.
www.fantes.com
Thank you Kayakado That is the recipe I used from that site. I drained the ricotta cheese but didn't think of running it threw the sieve afterwards.
And alanahodgson I have my husband picking me up some Ricotta cheese the next time he goes that way for work. Its about a half hour from me. I hope it works better for me the next time!! Thanks again
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