Cannoli

 These are really simple - you can add other stuff or leave out chocolate chips - kind of a whatever recipe ....

• 2 3/4 cups (22 ounces) whole milk ricotta cheese
• 3/4 cup confectioners' sugar
• 3 tablespoons mini semisweet chocolate chips
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon finely grated orange zest
• 1/4 teaspoon fresh lemon juice 
• Cannoli shells 

Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight. (no need to do this unless ricotta seems watery)

With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.

Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.