• 1 cup chocolate chips
• 12 pre-made mini cannoli shells
• 8 ounces fresh ricotta (preferably sheep's milk), drained
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, chopped

Melt chocolate chips. Dip one end of cannoli shells into melted chocolate. Let dry on a metal rack. Beat ricotta, sugar and vanilla extract with a whisk until smooth. Refrigerate until needed. Pipe filling into shells using a pastry bag fitted with a star tip. Dip one end in chopped pistachios. Makes 12

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