Author: Michael Peters
Ingredients
- pounds Ricotta
- cups confectioners sugar
- teaspoon vanilla
- (6 ounces) bag mini chocolate chips (optional)
Instructions
- This filling works best if the Ricotta is dry.
- Drain on paper towels if necessary.
- Mix all ingredients in food processor until smooth.
- Fill cannoli shells.
- Store in refrigerator.
Quote
“Or… skip the shells, store in fridge, and eat like pudding!” - Laurie Peters.