|4 cups (2 pounds)||Fresh ricotta cheese|
|2 cups||Powdered sugar|
|1 cup||Mascarpone cheese|
|1 tablespoon||Grated orange peel|
|½ teaspoon||Vanilla extract|
|¾ cup ||Minced crystallized ginger|
|¾ cup ||C. J. Olson's minced dried tart cherries|
|4 ounces||Bittersweet or semisweet chocolate, finely chopped|
|25||Cannoli shells, purchased|
|Additional powdered sugar|
Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated.
Using on/off turns, mix in chocolate just until blended (do not puree).
Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios.
Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.