Instructions: 0.4 Degrees F for 18 Cholesterol

1. Drain ricotta 6 to 8 hours

2. Preheat oven to 400 degrees F. Lightly spray 12 cannoli tubes with cooking spray. Starting at corners, wrap wontons around tubes. Glue with dab or cornstarch paste. Lightly spray outsides of cannoli. Place on a baking sheet and bake until golden brown and crisp, about 4 to 6 min. Allow to cool slightly, then slide pastry off tubes. Cool on a wire rack.

3. Filling: In a large bowl, whisk ricotta, sugar, and extracts. Set aside or transfer to a pastry bag fitted with a 1/2-in. star tip.

4. Sauce: Puree raspberries in a food processor. Strain puree through a sieve into a bowl. Whisk in confectioners sugar and lemon zest. (Recipe can be prepared several hours in advance up to this stage.)

5. Using pastry bag or teaspoon, insert 1/4 c mixture into each shell. Sprinkle ends with chopped pistachios. To serve, ladle raspberry sauce onto dessert plates.

Place 2 cannoli on each plate atop raspberry sauce and serve immediately.

Serves 6.

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