- 4 cups (2 pounds) fresh ricotta cheese
- 2 cups powdered sugar
- 1 cup mascarpone cheese
- 1 tablespoon grated orange peel
- 1/2 teaspoon vanilla extract
- 3/4 cup minced crystallized ginger
- 3/4 cup minced dried tart cherries
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 25 purchased cannoli shells
- Chopped pistachios
- Additional powdered sugar
- Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
- Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.