Squash Blossoms with Pimiento Ricotta

Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimientos — an homage to pimiento cheese, a Southern favorite —and serve the blossoms raw.

Squash Blossoms with Pimento Ricotta
Photo: Photo © Fredrika Stjärne
Total Time:
45 mins
24 stuffed blossoms


  • 24 squash blossoms

  • ½ teaspoon crushed red pepper

  • 15 ounces fresh ricotta (1 1/2 cups)

  • Kosher salt

  • cup well-chopped drained pimientos (from one 8-ounce jar)

  • 3 ounces cream cheese


  1. In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.

  2. Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.

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