Chef Fabio shows us a fan-selected favorite: how to make homemade ricotta into quick cannoli filling.  (Perhaps the perfect dessert for an Italian Easter brunch – with p!&$ed off eggs?)  It is easy to adjust the ricotta for flavor variety and is perfect for the recipe.

(I’m also a fan of the cannoli in the dessert case at Tenuta’s in Kenosha.)

What are your Easter favorites?