Kim wrote:

> My recipe for the filling is mainly ricotta and sugar. The filling comes
> out too loose to pipe. I guess I can try to add some gelatin. Is there
> something else I can do?
>

Put your ricotta in a fine strainer over a bowl and leave it in the fridge
for awhile to drain it. That's what I do when working with store bought
cheeses that are too runny. Usually I just make it myself so I can control
the moisture level, among other things.

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