Cannoli Siciliani

• 6 cannoli shells (store-bought or homemade)
• 400 g whole milk ricotta, drained
• 1/2 cup powdered sugar
• 1/4 cup mini chocolate chips
• 2 tbsp chopped pistachios
• 1 tsp vanilla extract

Instructions

1. 1

   Place the ricotta cheese in a mesh sieve set over a bowl and let it drain in the refrigerator for at least 30 minutes to remove excess liquid.

2. 2

   In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract.

3. 3

   Whisk vigorously for 2-3 minutes until the mixture is smooth and velvety.

4. 4

   Gently fold in the mini chocolate chips with a spatula.

5. 5

   Transfer the mixture to a piping bag (or a ziplock bag with the corner snipped off).

6. 6

   Pipe the filling into the cannoli shells from both ends to ensure they are fully filled. Do this just before serving to keep the shells crispy.

7. 7

   Dip the ends of the filled cannoli into the chopped pistachios and dust lightly with powdered sugar before serving.