Baked Italian Pumpkin Blossoms Stuffed With Ricotta (Fiori Di Zucca Ripieni Di Ricotta)
- 1 tablespoon olive oil, or as needed
- 20 pumpkin or zucchini blossoms
- 9 ounces fresh ricotta cheese, well drained
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon ground nutmeg
- 4 leaves fresh mint, sliced, or more to taste
- salt and freshly ground black pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Remove stamens from blossoms, wash, and dry well.
- Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes.
olive oil, pumpkin, ricotta cheese, egg, parmesan cheese, ground nutmeg, mint, salt
Taken from www.allrecipes.com/recipe/264442/baked-italian-pumpkin-blossoms-stuffed-with-ricotta-fiori-di-zucca-ripieni-di-ricotta/ (may not work)