6 cannoli shells
1/4 teaspoon cinnamon
2 tablespoons pistachios, shelled and chopped
1/2 pound ricotta cheese
1/4 cup confectioner`s sugar
1/8 teaspoon vanilla extract
1 tablespoon candied orange peel, minced
2 tablespoons chocolate, sweet, chopped
confectioner`s sugar, to dust
1. With a spatula, wooden spoon, or electric mixer, cream ricotta in a bowl, until smooth.
2. Add confectioner`s sugar, vanilla, candied fruit, chocolate, and cinnamon. Continue beating another 4 minutes or so. Refrigerate until ready to fill cannolis.
3. Use a small spoon to stuff the filling into the shells. Dip the ends in chopped nuts.
4. Sift confectioner's sugar over shells and serve.