2 lb Ricotta
1 1/2 c Powdered sugar
4 tsp. Vanilla
1/2 c Citron
1/2 c Orange peel; candied
4 oz Chocolate; sweet
Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and broken up chocolate and process with short bursts just until chopped.
Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts.
Fluffy Ricotta Filling:
Fold in 1 cup heavy cream, beaten until stiff.
To either of the above fillings add a few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped pistachio nuts.
The key words are Process in processor till smooth.
Yield: 25 Servings
3 cups ricotta cheese
1/2 cup confectioners’ sugar
1/4 tsp cinnamon
1/2 square unsweetened chocolate, grated or 1/2 tbsp cocoa
1/2 tsp vanilla
3 tbsp chopped citron peel
3 tbsp chopped candied orange peel
6 glace cherries, cut up
Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and fruit peel. Mix and blend well. Chill in refrigerator before filling shells.
Fill cold cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners’ sugar. Refrigerate until ready to serve