Avocado-Ricotta Cannoli

==Description==
 
===Ingredients===
* 8 California avocados, pureed
* 1 Pound ricotta cheese, whipped
* 1 Cup confectioners' Sugar + some for garnish
* 24 cannoli shells, about 5 inches long
* pistachio nuts, chopped, as needed for garnish
==Directions==
METHOD
Beat together avocado and ricotta.
Sift confectioners' Sugar into mixture; mix until smooth. Reserve tightly covered in refrigerator up to 24 hours.
PER ORDER
Remove filling from refrigerator 30 minutes before serving.
Beat again, if necessary. With a 1/2-inch plain tube, pipe filling into each end of the cannoli shell. Garnish each end with chopped pistachios; dust top of shell with confectioners' Sugar.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Hass avocado Recipes
Category:Pistachio Recipes
Category:Ricotta cheese Recipes