- 4 cups whole milk ricotta cheese, Impastata ricotta is a lot better if you can find it
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup semisweet mini chocolate chips
- 2oz Tuaca Italian liquor
- 5 large cannoli shells
- 5 maraschino cherries cut in half
Combine ricotta cheese, powdered sugar, vanilla extract, Tuaca and chocolate chips. fold together, Place filling in a pastry bag, Fill the cannoli shells from both ends making sure the middle is full no one likes a empty shell dust with some powdered sugar and place a half maraschino cherry on each end. Fill the shells right before serving so they don’t get soggy (no one likes a soft cannoli).
Chef Franco Pisani
Paravicini’s Italian Bistro
2802 W Colorado Ave
Colorado Springs, CO 80904
(719) 471-8200
