2 lbs. Ricotta cheese
1 1/2 c. powdered sugar
2 to 3 tsp. vanilla
Chopped candied fruit (as much as desired)
Miniature chocolate bits or grated chocolate (as desired)

Whip Ricotta in electric mixture until smooth and light. Add powdered sugar and vanilla. Fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. After filling shells, dip ends of cannoli into toasted almonds or pistachio nuts. Fill only just before ready to serve. Sprinkle powdered sugar over the tops.