Pizzelle Sandwiches Filled with Cannoli Cream for the Holidays

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Let’s start with the cream, enough to make 25 or so Pizzelle sandwiches.

1 1/3 cups SIEVED RICOTTA (drain it thru a Cheesecloth for at least 5 hours, or find a fresh made type, use whole milk Ricotta, if your Ricotta is thin or loose it will affect the creme and not be suitable for a sandwich between 2 crisp pizzelle. The way to correct the excess moisture is by sieving it, not difficult, Cheesecloth though is needed) If you have access to small amounts of IMPASTATA then you are in really good shape, that’s the low moisture Ricotta used by the pros for Cannoli and ravioli but tough 1 ⅓ cups SIEVED RICOTTA (drain it thru a Cheesecloth for at least 5 hours, or find a fresh made type, use whole milk Ricotta, if your Ricotta is thin or loose it will affect the creme and not be suitable for a sandwich between 2 crisp pizzelle. The way to correct the excess moisture is by sieving it, not difficult, Cheesecloth though is needed) If you have access to small amounts of IMPASTATA then you are in really good shape, that’s the low moisture Ricotta used by the pros for Cannoli and ravioli but tough

½ cup CONFECTIONER’S SUGAR

DROP OF CINNAMON OIL, or ½ TSP. GOOD GROUND CINNAMON

¼ TSP. PURE VANILLA EXTRACT

1 TBS. GOOD SEMI SWEET CHOCOLATE CHIPS

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