Baked Italian Pumpkin Blossoms Stuffed With Ricotta (Fiori Di Zucca Ripieni Di Ricotta) - cooking recipe

Ingredients

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

Preparation

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.