Cannoli Filling

By ctozzi

Ingredients

• 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
• 3/4 cup superfine sugar
• 1/3 cup miniature chocolate chips
• 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
• 1 teaspoon vanilla extract

Preparation

Step 1

In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)


When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.