Knead until smooth, about 5-8 minutes by hand, or 4 minutes with the dough hook, at low speed in a KitchenAid.
For the breadcrumbs, I used my Sun-dried tomato Sourdough Bread to make homemade breadcrumbs. I simply processed the cut up loaf in the food processor, and then proceeded to toast mixture in a 350F oven, for about 10 minutes, stirring the breadcrumbs in between. For the Ricotta, I used my homemade ricotta recipe, which can be found here in my Cannoli post, since I haven’t had a chance to make a special post just for the ricotta recipe yet.