Zucchini Blossoms Stuffed With Ricotta and Basil

Ingredients

• 1 dozen zucchini flowers, freshly picked
• 12 ounces fresh ricotta, the best you can get
• 5 ounces grated sheep's cheese, or use Parmesan or Grana Padano
• 2 egg yolks
• 1/4 cup shallot, very finely diced
• 2 cloves garlic, pressed
• 1/3 cup chiffonade of fresh basil
• salt and pepper to taste
• 1/4 cup very flavorful olive oil

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