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Combine ricotta and powdered sugar and beat for about 5 minutes on high, until fluffy and smooth. Add cinnamon and beat for another minute.
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Mix in chocolate chips.
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Place filling into a piping bag attached with a large round tip, and refrigerate for 20 minutes.
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At this point, if you would like, dip the edges of your shells into chocolate and roll in chopped nuts.
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Pipe the filling into the shells, drizzle with chocolate (if desired) and sprinkle with powdered sugar. Serve immediately.
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This filling recipe will make about 15 cannolis.