I saw some zucchini blossoms at the store today, and was really excited to try to cook with them! It’s one of those ingredients that I’ve always wanted to use, but haven’t had the chance yet. I picked up some ricotta, and mixed a few tablespoons with an egg yolk, some freshly chopped basil, kosher salt and freshly cracked black pepper. I stuffed each of the zucchini blossoms with that mixture, twisted them to close, and sautéed them in olive oil until nice and golden. They were great!