Bailey's Irish Cream Pecan White Chocolate Cannoli

8 ounces butter (room temperature)
1 cup confectioners' sugar
8 ounces cream cheese (room temperature)
1 1/2 cups roasted pecans
1 cup grated white chocolate
1 cup Bailey's Irish Cream (or other Irish cream liquor)
1/2 teaspoon vanilla extract
8 ounces ricotta cheese
8 to 10 large cannoli shells

In a mixer with paddle attachment mix butter and sugar until well combined.

Add cream cheese and mix on high for 1 minute. Add pecans, white chocolate, Irish cream liquor and vanilla extract to cream cheese. Combine.

Mix in ricotta cheese very slowly with spoon (over-whipping ricotta will result in a runny mixture). Cover and place in refrigerator for 1 hour.

Spoon filling into cannoli shells. Dust with confectioner sugar, if desired. Serve.