10 Ingredients
  • 1 cup, fresh ricotta cheese
  • 1 cup all-purpose flour
  • freshly ground pepper
  • coarse salt
  • 1 cup plus 2 tablespoons milk
  • 3 ounces mozzarella cheese, room temperature, cut into 1/4-inch cubes (about 1 cup)
  • 1 tablespoon coarsely chopped fresh marjoram
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 16 large squash blossoms
  • 4 cups light olive oil
Nutrition
419
21% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, vegetarian
     

Fat

49% 32

Saturated

50% 10

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 20

Fiber

4% 1

Sugars

- 3

Sugars, added

- 0

Protein

25% 13

Cholesterol

14% 42

Sodium

8% 189

Calcium

26% 262

Magnesium

5% 22

Potassium

4% 174

Iron

10% 2

Zinc

12% 1

Phosphorus

30% 209

Vitamin A

13% 121

Vitamin C

4% 4

Thiamin (B1)

17% 0

Riboflavin (B2)

25% 0

Niacin (B3)

9% 1

Vitamin B6

5% 0

Folate equivalent (total)

19% 76

Folate (food)

- 22

Folic acid

- 32

Vitamin B12

20% 0

Vitamin D

205% 31

Vitamin E

21% 3

Vitamin K

31% 37

Sugar alcohols

- 0

Water

- 89
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