Squash Blossoms With Ricotta
Created by ellie on August 22, 2019
- Servings: 16
- Prep Time: 20m
- Cook Time: 0m
- Recipe #33193
Ingredients
- 4 ounces pistachio nuts (unsalted and toasted)
- 1 cup ricotta cheese (fresh)
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 16 squash blossoms (pistils removed)
How to Make
-
Step 1: Using a food processor grind the pistachios until chopped.
-
Step 2: In a bowl combine the ground pistachios with the next 3 ingredients (-oil) and season with salt and pepper.
-
Step 3: Working with one blossom at a time, with a spoon and your fingers open the blossom gently so you don't tear it and spoon 2 teaspoons of the filling inside the blossom. Arrange on a platter.