Recipes and tipps

• Servings: 12 to 16
• Prep Time: 15 minutes + chill & drain time
• Cook Time: None
• Total Time: 45 minutes + drain time

	1
16 oz	Tub of Sheep's or Cow's Milk Ricotta Cheese
1/	2
	Cup Superfine Sugar
	(confectioners' )
	1
	Tablespoon Vanilla Extract
	4
	Tablespoons Grated Orange Zest
1/	4
	Cup Pistachio Nuts, finely chopped
1/	4
	Cup Mini Chocolate Chips
	Store Bought Cannoli Shells

NOTE: If Ricotta is very wet, drain for a few hours or overnight in a fine mesh strainer lined with cheesecloth before using.
MAKE THE FILLING: In a large mixing bowl, stir together the ricotta, sugar, vanilla, orange zest, nuts, and chocolate chips until well combined. Spoon into a pastry bag with a large round tip or a zip top plastic sandwich bag with a small hole cut in a bottom corner. (do not cut until ready to fill shells)
Refrigerate for 30 minutes.
Just before serving, pipe the ricotta cream into the shells.
Dip ends into colored sprinkles or colored sanding sugar and dust with confectioners' sugar.
Serve immediately.
Recipe will fill between 12 and 16 shells.