Pistachio Cannoli (Print Version)

# Ingredients:

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

# Instructions:

01 - Line a strainer with cheesecloth, then let ricotta sit in it for a few hours or overnight in the fridge to drain extra liquid.
02 - Blend drained ricotta together with pistachio paste in a mixer for about 30 seconds until it’s evenly mixed.
03 - At a low speed, stir in sifted powdered sugar a little at a time. Then pour in the vanilla extract.
04 - Turn the mixer up to medium-high and whip the filling for 2 minutes until it’s airy and smooth.
05 - Right before eating, use a piping bag with a large round tip to squeeze filling into the shells on both sides.
06 - If you like, roll the ends in crushed pistachios or sprinkle chocolate bits. Lightly dust with powdered sugar at the end.

# Notes:

01 - To keep the shells crunchy, only fill them before eating.
02 - For extra flavor, coat shells with chocolate before stuffing.
03 - Store filling in the fridge for up to 2 days.

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