For easy Italian cannoli, gather a dozen pre-made cannoli shells, 3/4 cup powdered sugar, 1/4 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract and 1 32-ounce container of ricotta cheese. For an extra sweet touch, add 1/2 cup miniature chocolate chips. Mix components together and place into shells.
In a large mixing bowl, blend the sugar, vanilla extract, cinnamon and ricotta cheese until well integrated. Make sure to chill the mixture in the refrigerator for at least 30 minutes independently of the shells to let it bind together. Once chilling is complete, fill the shells directly before serving. While filled shells can survive service-ready in the refrigerator for up to four hours, they cannot be left out, as the shells begin to soften undesirably.
To make cannoli service even easier, transfer the blended, chilled cheese mixture from the mixing bowl into a conventional pastry piping bag with its tip missing. This allows for much quicker, cleaner construction. For different flavor nuances, consider adding small amounts of items such as lemon juice or allspice to the cheese mixture. For service, garnish the finished cannoli with a dusting of powdered sugar on top. If making the cheese mixture well ahead of time, it can be saved in the refrigerator without worry for up to four days.