Serves: 5
Total Calories: 1,638
In a large mixing bowl, combine ricotta cheese, powdered sugar, chocolate and cinnamon. Mix well. Fold in whipped cream. With a pastry bag (using a decorative tip if desired), pipe the filling into cannoli shells. Dust filled shells lightly with powdered sugar. Fills about 3 dozen shells.
NOTE: If the ricotta seems too wet, place it in a colander lined with paper towel or coffee filters, to separate out some whey. Overnight is best. For a smoother filling, you can lightly whip the ricotta in a food processor or blender.
SERVING TIPS: You can dip the ends of each filled cannoli into melted chocolate then chopped nuts. Or just place a cherry at each end. Add a few drops of green food coloring to the filling to tint pale green and garnish ends of filled shells with chopped pistachio nuts. Be creative.
This Cannoli Fillings-The Quick Way recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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