Recipe for Vicki Sebastianis Ricotta Stuffed Squash Blossoms 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
Herb Cheese Filling: ----------------
15 oz Carton
1/2 cup Finely chopped onion
1/2 cup Toasted almonds -- finely
Chopped
1/2 cup Freshly grated Italian
Asiago -- or Parmesan
Cheese
2 tbl Minced fresh basil or -- 2
ts Dried
2 tbl Minced parsley
1 tsp Seasoned salt
1/2 tsp Pepper
----------------- Stuffed Squash Blossoms: ----------------
15 x To 25
2 tbl Unsalted butter -- melted
Ricotta cheese
Instructions:
Instructions: 1. In a medium bowl, combine ricotta cheese, onion, toasted almonds, Asiago cheese, basil, parsley, seasoned salt and pepper. Mix well.

To Make the Stuffed Squash Blossoms....

1. Preheat oven to 350 F. Spoon 1 1/2 to 2 1/2 tablespoons Herb Cheese Filling into each squash blossom, depending on size of blossoms. Be careful not to overfill. Gently fold blossom ends over filling.

2. Arrange in a shallow baking dish. Drizzle with melted butter.

3. Bake in 350 F oven for 15 minutes until heated through.

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