Thank you so much for your purchase of our Virtual Cannoli Class - we're excited to share our passion with you!  Below you'll find information on what you will need for the class along with your class video.  Buon Appetito!

Why Ricotta?

Traditional Italian cannoli is filled with sweetened ricotta.  Not the milk-based ricotta you find in our U.S. grocery stores, but rather the custard-like, creamy whey-based ricotta made in the traditional Italian style.  No grainy texture or teeth-shattering sweetness here! 

In this virtual class you'll learn how very different these two products are and how whey-based ricotta is made.

You’ll also learn the history of cannoli and create your own!

Let's get started!

For troubleshooting tips & FAQs, see the section at the bottom of the page. 

Your shipment includes:

- 1 basket (approx. 1-1.25lb.) of our traditional, whey-based ricotta

- 4 mini cannoli shells

What you will need (this will be covered in the video as well):

- 1/4 c. powdered sugar (or sweetener of your choosing - see video for more details!)

- pinch of salt (to taste)

- large ziploc bag

- 1 large bowl  

- a food processor or stand mixer (even a bowl & whisk will work!)

- any toppings you would like!  Traditional additions include chocolate chips or pistachio.

Ready to start?  

You can find your class video below - feel free to watch it as many times as you would like!  Owner and cheese expert Rynn Caputo will teach you all about ricotta, then lead you through the process step-by-step.  When we are done, you'll have created a delicious treat!

If we've made you a believer and want to order more ricotta (or any of our other cheeses), use coupon code BACKAGAIN10 for 10% off!

Virtual Cannoli Class:


Don't see your question answered here? Contact Us

A shipment confirmation will be sent to the email provided during checkout and will contain a FedEx tracking number. You can access up-to-date information on the location of your package by visiting the FedEx website.

The kit will be shipped to you on refrigeration, and ricotta should be stored in the refrigerator when it arrives (cannoli shells are shelf-stable). The ricotta will have an expiration date (approx. 2 weeks) on the packaging, so we recommend taking the class to make the cannoli before that expiration. 

The basket of ricotta will produce about 1-1.25lb. of cannoli filling and, once made, will be good for about two weeks . (Sugar is a stabilizer which is what allows the cannoli filling to last beyond the expiration date of the ricotta itself.) 

Whey is a byproduct of cheesemaking.  In Italy, they re-cook this whey (Ricotta literally means ‘re-cook’ in Italian!) to make ricotta!

Not a problem!  Another great dessert (and perfect for parties) is cannoli 'chips & dip!'  Serve the cannoli filling in a bowl (top with chocolate chips if you like) and the pieces of shell as the 'chips'!

Yes, all of our cheeses are pasteurized at a low temperature to preserve the quality and natural flora of the milk as much as possible.  By federal law any cheese aged less than 60 days must be pasteurized. 

This just means to salt to your liking. We usually use a heavy pinch, but start with a small pinch and see how you like the flavor - you can always add more!