Ingredients
- 4 empty cannoli shells
- 250 g. fresh ricotta di pecora (ricotta from ewe's milk)
- 100 - 125 g. sugar (depending on how sweet you want it)
- a pinch of vanilla powder (optional)
- chopped pistachios
- chocolate chips (optional)
- powdered sugar
Preparation
Step 1
In a bowl, mix the ricotta di pecora, sugar (Put half of the amount first then work your way up adjusting to how you want it sweet.) & vanilla powder. Mix well.
With the use of a strainer with a fine mesh, put the ricotta mixture in it and push the mixture through with the help of a rubber spatula. Let it fall in a new bowl. This way, the ricotta filling will have a very fine consistency. Add the chocolate chips (if putting). Refrigerate for an hour.
Transfer the ricotta filling in a pastry bag. Fill up the cannoli shells. The cannoli shells should only be filled up not more than a couple of hours before serving because the shells can get soft. If you cannot do this, a way is to cover the inside part with melted chocolate, wait for it to dry up then fill up the shells with ricotta.
When the cannoli are filled up, cover both ends with chopped pistachios.
Sprinkle cannoli with powdered sugar right before serving.