Squash blossoms dipped in a fabulous arrabbiata sauce.
1½ pounds fresh ricotta cheese
1 egg white
16 squash blossoms (10 if they’re ginormous)
1 whole egg, beaten with a tablespoon of water
1 tablespoon fresh chopped thyme
2 cups flour
Butter for greasing cookie sheet
Preheat oven to 350. Combine cheese, fresh thyme, and egg white. (1) Using a pastry tube or a teaspoon, stuff the squash blossoms about half-full with the cheese mixture. (2) Brush each blossom with the egg wash. (3) Roll each blossom in the flour and place on a buttered cookie sheet.
Bake for 12 to 15 minutes, until warm, lightly browned, and crisp.