Savoury Grana Padano Cannoli with Whipped Ricotta, Lemon & Basil Recipe | Verna Gao

Ingredients

• 400g plain flour
• 100g finely grated Grana Padano
• 75g cold butter, cubed
• 4 eggs
• 1½ tsp salt
• A few pinches of black pepper
• 1000g ricotta
• 200g finely grated Grana Padano
• Zest of 2 lemons
• 2 tbsp sherry vinegar
• ~80 fresh basil leaves, finely shredded (about 2 large handfuls)
• Black pepper, to taste
• 200–250ml milk, added gradually until texture is pipeable