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| RICOTTA CANNOLI (NOTE: TO SIMPLIFY THIS RECIPE STORE BOUGHT CANNOLI SHELLS WILL BE USED) 1 ½ LBS. RICOTTA CHEESE 1 CUP SUGAR 2 TEASPOONS VANILLA ¼ CUP MINIATURE CHOCOLATE PIECES CONFECTIONERS SUGAR COMBINE AND BEAT TOGETHER THE RICOTTA, SUGAR AND VANILLA. STIR IN THE CHOCLATE PIECES. REFRIGERATE FOR 2 HOURS. JUST BEFORE SERVING FILL CANNOLI SHELLS WITH RICOTTA FILLING, MAKING SURE TO FILL ALL THE WAY TO THE MIDDLE. SPRINKLE WITH CONFECTIONERS SUGAR. MAKES ABOUT 40 CANNOLIS.
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