Ricotta Canoli Filling
yields 8-10 shells
- 1 lb. Ricotta cheese well drained
- approx 3/4 cup powdered sugar
- 2 tbsp chocolate pieces
- 2 tbsp cream (enough to form proper consistency)
- 1 or more tsp vanilla
with mixer or spoon, beat ricotta for a few seconds then add sugar a little at a time. Continue to beat until very light (about 2 mins.) Add enough cream to form proper consistency, and also add vanilla. Mix thoroughly and keep in coldest part of the refrigerator for at least two hours.