Instructions

• If the 16 ounces whole-milk ricotta cheese is watery, place it in a fine-mesh sieve set over a bowl and let it drain for 30 minutes; if it is not watery, skip draining.
• Transfer the ricotta to a medium bowl. Add 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon pure vanilla extract.
• Using a hand mixer on medium-high speed, beat the ricotta mixture for 2 minutes, until slightly fluffier and smooth.
• Fold in 1 1/2 tablespoons finely chopped candied ginger and 1/4 cup semisweet mini chocolate chips until evenly distributed.
• Transfer the filling to an airtight container, cover, and refrigerate at least 2 hours to firm.
• Fit a piping bag with a tip just smaller than the openings of the 8 (5-inch) cannoli shells (or cut the bag opening so the tip is slightly smaller than the shell opening). Fill the piping bag with the chilled filling.
• To fill each shell, insert the tip into one end of a shell and pipe until the filling reaches the center, then pipe from the opposite end until the filling meets in the middle. Repeat for all shells.
• If desired, press the filled ends of each cannoli into chopped pistachios, chopped mixed nuts, or additional chopped candied ginger.
• If desired, dust the assembled cannoli with powdered sugar immediately before serving.