Avocado-Ricotta Cannoli

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.