1 box Italian Cannoli Shells (available at Italian specialty stores)
16 oz Ricotta cheese
1/2 - 3/4 c confectioner's sugar
1/2 t vanilla extract or dark rum
1/4 c chocolate chips (optional)
1/4 c candied fruit (optional)
Mix ricotta, sugar, vanilla and optional ingredients together. Refrigerate for at least
an hour, filling can be prepared up to one day ahead.
Use a pastry bag or a plastic storage bag with one corner snipped off to fill shells. I usually
just use a teaspoon.
Serve on a plate sprinkled with powdered sugar.
Fills 6 regular size or 12 mini cannoli.
I never put the candied fruit in my cannoli because I don't like them
but that is how my Grammy made them. I always add chocolate chips because, in my mind, everything
goes better with chocolate.