Categories: Desserts, Italian, Cheese/eggs 
      Yield: 25 servings 
  
      2 lb Ricotta 
  1 1/2 c  Powdered sugar 
      4 ts Vanilla 
    1/2 c  Citron 
    1/2 c  Orange peel;candied 
      4 oz Chocolate;sweet 
  
  Process ricotta, powdered sugar and vanilla in food processor until 
  smooth. Add citron, peel, and broken up chocolate and process with 
  short bursts just until chopped. Use to fill cannoli shells, 
  garnishing ends with finely chopped almonds or other nuts. 
  Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten 
  until stiff. Pistachio Filling: To either of the above fillings add a 
  few drops of green food coloring to tint pale green. Garnish ends of 
  filled shells with chopped pistachio nuts.