Ricotta & Mascarpone


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Galbani® Limoncello Cannoli


2 cups Galbani Whole Milk Ricotta
¾ cup Confectioners’ sugar
2 tbsp. Limoncello liqueur
¼ cup Heavy cream
6–8 Pre-packaged cannoli shells
  Zest of one lemon (reserve 2 tbsp. for garnish)
  Zest of one lime (reserve 2 tbsp. for garnish)
  Small semi-sweet chocolate chips for garnish



  1. In a medium bowl, whisk the 2 cups of Ricotta until smooth.
  2. Sift ¾ cup confectioners’ sugar into the Ricotta mixture. Add lemon and lime zest, and 2 tbsp. limoncello liqueur. Using a rubber spatula, gently fold into the Ricotta mixture until just combined.
  3. In a separate bowl, with a hand mixer beat ¼ cup heavy cream until fairly stiff.
  4. Using a rubber spatula, gently fold the cream into the Ricotta mixture until just combined. Refrigerate for a half hour.
  5. To fill the cannoli just before serving, use a pastry bag without a tip to pipe the Ricotta mixture into the cannoli molds. Fill from both ends so the Ricotta mixture runs through the whole shell.
  6. Dust each of the filled cannoli with confectioners’ sugar. Garnish with reserved lemon and lime zest and small semi-sweet chocolate chips


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