Read through the entire instruction list before starting.
If using BelGioioso Whole-Milk (or a dry(ish) ricotta) it isn’t necessary to strain the ricotta.
If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta & container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
Pour the strained ricotta (or BelGioioso Ricotta), sugar, orange zest and vanilla in a medium bowl. Mix on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
Add the candied ginger and chocolate chips and stir to combine.
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 Cannoli Cream Dip.
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.
Keep the filled cannolis refrigerated in an airtight container until ready to serve.
If desired, dust the cannolis with powdered sugar right before serving.
The cannolis are best served within 2 hours of filling.