*Read through the entire instruction list before starting*

• Strain the ricotta over a fine-mesh sieve for 30 minutes if watery.
  16 ounces whole-milk ricotta cheese
• Pour the cheese, sugar, orange zest, and vanilla into a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
  ⅔ cup granulated sugar, 1 tablespoon orange zest, ½ teaspoon pure vanilla extract
• Add the candied ginger and chocolate chips and stir to combine.
  1½ tablespoons finely chopped candied ginger, ¼ cup semisweet mini chocolate chips
• Refrigerate in an airtight container at least 2 hours before piping into shells.
• Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells. Fill the piping bag with the filling.
  8 (5-inch) cannoli shells
• Fill one end of the cannoli shell, turn the shell around and fill the other end. If desired, dip the ends into chopped pistachios or other nuts, mini chips or your other favorite toppings.
  Chopped pistachios, Chopped mixed nuts, Candied ginger, Powdered sugar
• If desired, dust the cannolis with powdered sugar right before serving.