Avocado-Ricotta Cannoli

Description

Ingredients

• 8 California avocados, pureed
• 1 Pound ricotta cheese, whipped
• 1 Cup confectioners' Sugar + some for garnish
• 24 cannoli shells, about 5 inches long
• pistachio nuts, chopped, as needed for garnish

Procedures

METHOD

Beat together avocado and ricotta.

Sift confectioners' Sugar into mixture; mix until smooth. Reserve tightly covered in refrigerator up to 24 hours.

PER ORDER

Remove filling from refrigerator 30 minutes before serving.

Beat again, if necessary. With a 1/2-inch plain tube, pipe filling into each end of the cannoli shell. Garnish each end with chopped pistachios; dust top of shell with confectioners' Sugar.