Ingredients
4
cups (2 pounds) fresh ricotta cheese
1
tbsp grated orange peel
3/4
cup minced crystallized ginger
3/4
cup minced dried tart cherries
4
ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
25
purchased cannoli shells
Additional powdered sugar
Directions
1.
Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
2.
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.
3.
*Italian cream cheese; available at many supermarkets and Italian markets.
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