Pistachio Cannoli (Print Version)

# Ingredients:

01 - 3 cups ricotta cheese.
02 - 1 cup pistachio paste.
03 - 1 1/2 to 2 cups powdered sugar.
04 - 2 teaspoons vanilla extract.

# Instructions:

01 - Strain ricotta in cheesecloth-lined strainer for several hours or overnight in fridge to remove excess moisture.
02 - Beat strained ricotta and pistachio paste in mixer for 30 seconds until combined.
03 - Mix in sifted powdered sugar on low speed until incorporated. Add vanilla extract.
04 - Beat on medium-high for 2 minutes until light and fluffy.
05 - Using large round tip, pipe filling into shells from both ends just before serving.
06 - Optionally coat ends with crushed pistachios or chocolate. Dust with powdered sugar.

# Notes:

01 - Fill shells just before serving to keep crispy.
02 - Can dip shells in chocolate before filling.
03 - Filling keeps 2 days refrigerated.

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