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Ricotta Stuffed Squash Blossoms Recipe
Ash Tyrrell

Ricotta Stuffed Squash Blossoms Recipe

The first time I made ricotta stuffed squash blossoms, I picked up a basket of them almost on a whim at the farmers market, not entirely sure what I was going to do with them. I ended up filling them with creamy ricotta, a little lemon, and fresh herbs, then baking them until the petals turned golden and delicate at the edges.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 10 squash blossoms gently rinsed and patted dry: look for ones with the petals still tightly closed, since they hold up better during stuffing.
  • 1 cup whole milk ricotta well drained: draining excess liquid keeps the filling thick so it doesn't leak out while baking.
  • ⅓ cup Parmesan cheese freshly grated: pre-shredded cheese has anti-caking starches that keep it from melting smoothly, so grating your own makes a real difference here.
  • 1 egg yolk: this helps bind the filling and keeps it creamy instead of watery once baked.
  • 1 small garlic clove finely minced: fresh garlic gives a much brighter flavor than the jarred version.
  • 2 tablespoons fresh basil finely chopped: adds a sweet, herby note that pairs beautifully with the ricotta.
  • 1 tablespoon fresh chives chopped: brings a mild oniony bite without overpowering the delicate blossoms.
  • Zest of 1 lemon: brightens the whole filling and keeps it from tasting flat.
  • ¼ teaspoon sea salt: enhances every other flavor in the filling.
  • Freshly cracked black pepper: adds a gentle warmth to balance the creaminess.
  • Olive oil spray: helps the blossoms crisp slightly in the oven without deep frying.
  • ½ cup warm marinara sauce for serving: adds acidity and makes these even more fun to eat.

Method
 

  1. Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. While the oven heats, gently rinse your squash blossoms and lay them on a clean towel to dry completely. Moisture left on the petals can make them soggy once baked.
  2. In a bowl, combine the ricotta, Parmesan, egg yolk, garlic, basil, chives, lemon zest, salt, and pepper. Stir until everything is fully incorporated but still slightly textured. You want the filling thick enough to hold its shape once piped inside the blossoms.
  3. Gently open each blossom and remove the inner stamen, being careful not to tear the petals. Transfer your filling to a piping bag and pipe about a tablespoon into each blossom, then gently twist the top closed. Treat them delicately, since a little rustic shape is part of their charm.
  4. Arrange the stuffed blossoms on your prepared baking sheet and lightly mist them with olive oil spray. Bake for 12 to 15 minutes, until the petals look tender and slightly golden at the edges. If you want a bit more color, broil for the final minute while watching closely.
  5. While the blossoms bake, warm your marinara sauce on the stove. Spread it across a serving plate, then arrange the baked blossoms right on top. Finish with an extra pinch of flaky salt, a little more lemon zest, and any of your favorite toppings.

Notes

  • I always drain my ricotta really well first, since skipping this step makes the filling too loose and it leaks out during baking.
  • I try to work quickly once the blossoms are open, since they wilt fast if left sitting out too long.
  • I've found that slightly underfilling each blossom actually works better than overstuffing them, since it keeps them from bursting open.
  • I like to double the filling recipe and use the extra as a spread on toast or a dip for crackers the next day.
  • I always taste my filling before stuffing anything, since that's my only chance to adjust the salt or lemon before it's baked.