Carrabba’s Italian Grill
Adam Molla & Jeremy Cappsl

¼ lb. ricotta cheese
2 oz. powdered sugar
¼ tsp. vanilla
¼ tsp. cinnamon
¼ lb. mascarpone cheese
Canolli shells
1.5 oz. miniature chocolate chips
3 oz. chopped pistachios
Powdered sugar

In a large mixing bowl, add ricotta, powdered sugar, vanilla, and cinnamon together. Add the marscapone cheese and fold until smooth. Place in a pastry bag and let cool in the refrigerator for 2 hours before using. Stuff shells with filling and garnish with pistachios and powdered sugar.