MAKING CANNOLI

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1. After placing ricotta in triple-layer cheesecloth pouch, twist cheesecloth ends taut to drain away excess liquid.

2. Place taut pouch in pie plate, top with plate, and weight down with several large, heavy cans; refrigerate and let drain for 25 minutes.

3. To fill cannoli, pipe filling evenly into shells from both ends, working from center of shell outward.