Cannoli Filling

This Cannoli filling recipe can be piped into a cannoli shell or used as a cake filling.  For a dip; serve with pound cake cubes, broken cannoli shells pieces, brownie cubes or fresh strawberries .

Ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
1 TBLS cornstarch
½ TSP cinnamon
1/2 cup mini chocolate chips, plus a few for the ends
6 store bought cannoli shells
A piece of cheesecloth
**Optional;
8-10 shelled and crushed Pistachios
or a few pieces of dried candied fruit
like orange peel or red cherries

Put the ricotta cheese in a food processor for a few spins just to cream it, so it’s not grainy. Place the cheesecloth in a strainer, fill with ricotta cheese and set over a bowl. Cover with plastic wrap place in the refrig overnight to drain off the extra liquid. Mix the drained ricotta cheese with all the other ingredients (except the nuts/fruit). Fill a freezer bag with the filling. You can store it like this for up to 2 days. When you want to use it cut a small slit in the corner and pipe into shells just before serving. Sprinkle the ends with the crushed nuts, mini chips or the candied fruit and dust with a little more confectioner’s sugar.