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1. Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.
2. Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.
3. Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips, if desired. Serve immediately, if possible, or refrigerate up to 1 hour.
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