BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
- 2 lbs sheep ricotta
- 6 ounces super fine sugar
- 1/2 teaspoon vanilla
- 2 tablespoons dark chocolate, chopped
- 1/2 cup candied orange peel, chopped
- Salt to taste
- powdered sugar for garnish finish cannoli
Purchase shells or make them.
Here is the filling only. Mix ricotta with sugar, vanilla and pinch of salt. Fill shells. Decorate with pistachios and more chocolate pieces.