Squash blossoms stuffed with ricotta make for a delightful and elegant appetizer. This recipe highlights the delicate flavor of the blossoms and the creamy richness of the ricotta.
12 squash blossoms, fresh
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg yolk
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 garlic clove, minced
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup cold sparkling water
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