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1
Preheat the oven to 400F
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2
Coat 2 large baking sheets with cooking spray.
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3
In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
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4
Sprinkle with a little cinnamon.
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5
Shape into a tube by curling opposite corners around a cannoli mold.
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6
Place, seam side down, on the prepared baking sheet.
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7
Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
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8
Bake for 7 minutes, or until lightly browned at the edges and set.
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9
Remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
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10
Gently slide them onto the rack to cool completely.
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11
In a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
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12
Using an electric mixer on medium speed, beat well.
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13
Stir in 2 tablespoons of the chocolate chips.
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14
Cover and refrigerate until ready to serve.
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15
Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
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16
Pipe into the shells from both ends.
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17
Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
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18
Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
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19
Stir until completely melted and smooth.
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20
Using a fork, drizzle over the cannoli.
