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We went to a wonderful Italian restaurant whilst on holiday (Hamilton Island - Yay!) and I had the most amazing canneloni.   The spinach and ricotta filling was so light and fluffy.  In my attempt to recreate this dish at home my filling turned out firm but tasty.  I used about double the amount of ricotta to spinach (by weight). I read a few recipes and they all had approx this proportion, just the seasoning varied. 

For my next attempt should I whip the ricotta or use less spinach or both.  I have rarely used ricotta before so not sure what to do.  Despite it not being my best meal both my kids loved it and of course my daughter had a great time piping the mixture into the canneloni tubes.  (I was going to use fresh lasagne sheets next time and wrap up into tubes).  Thanks in advance for your tips.

An acquaintance who married into a Southern Italian family told me to separate an egg or two for the ricotta filling in lasagna or cannelloni, beat yolk and white separately, fold in the yolk, fold in the white.  She also used grated Parm in the ricotta and -- the "secret" ingredient -- an herb, whether dried oregano or fresh basil or Italian parsley, whatever, but only one, and not too much of it.