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Baked Italian Pumpkin Blossoms Stuffed with Ricotta (Fiori di Zucca Ripieni di Ricotta)

"Pumpkin blossoms are most effective in season for a short time, so make certain you do this delicious Italian appetizer where they're full of ricotta cheese, Parmesan cheese, and mint, then baked in the oven. You can also put together zucchini blossoms this manner."

Ingredients :

• 1 tablespoon olive oil, or as wanted
• 20 pumpkin or zucchini blossoms
• nine oz. Clean ricotta cheese, nicely tired
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon floor nutmeg
• 4 leaves fresh mint, sliced, or more to taste
• salt and freshly floor black pepper to flavor

Instructions :

Prep : 15M	Cook : 20M	Ready in : 35M

• Preheat the oven to 350 levels F (175 ranges C). Line a baking sheet with parchment paper and drizzle with olive oil.
• Remove stamens from blossoms, wash, and dry properly.
• Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; blend nicely. Carefully stuff approximately 1 tablespoon ricotta mixture into every pumpkin blossom and pinch the ends closed. Place at the organized baking sheet.
• Bake inside the preheated oven till browned, about 20 mins.

Notes :

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