2 lbs. Ricotta cheese
2 tsp. vanilla
2 c. confectioners sugar (sifted)
(1/4 c. half and half or milk if mixture is too stiff)

Drain Ricotta cheese to eliminate any excess liquid (in strainer or colander.) Whip cheese, powdered sugar, and vanilla in mixer until smooth and creamy (add cream or milk if too thick.) When mixture appears creamy, place about 2 cups in a blender and whip until smooth. Empty blender, continue to add remaining cheese mixture by this proportion in blender and whip until all of the recipe is finished. Place filling in a bowl and chill until ready to fill puffs. Mixture thickens after if cools. If puffs are filled too far ahead, they will get soggy. When puffs are filled, dust with powdered sugar.