500 g ricotta
200 mL white sugar
1/2 tsp cinnamon
1 envelope vanilla powder or 1/2 tsp regular vanilla
Chopped pistachios or chocolate chips
Icing sugar
Drain the ricotta through a strainer for a day.
Then add sugar, cinnamon, and vanilla.
Stir and let stand for a few hours.
Then press it through a stainless steel food mill with the smallest holes.
When ready to serve cannolis, fill them with ricotta and garnish with chocolate chips or chopped pistachios and sprinkle with icing sugar.