Cannoli Filling with Mascarpone

Instructions:

1. Line a fine-mesh strainer with a double layer of cheesecloth. Pour in the ricotta and tie the cloth tightly. Place the strainer over a bowl and refrigerate for at least 4 hours (or overnight) to remove excess whey.
2. In a medium bowl, combine the strained ricotta and softened mascarpone. Use a spatula to blend until smooth.
3. Slowly fold in the sifted powdered sugar, vanilla extract, and orange zest. Mix until the cream looks glossy and uniform; do not overbeat.
4. Gently fold in the mini chocolate chips and chopped pistachios using a spatula to ensure even distribution without incorporating too much air.
5. Transfer the mixture to a piping bag and chill for another 30 minutes before filling your shells.