Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey (Dessert)

1½ pounds good-quality fresh ricotta cheese
½ cup honey
1 egg white
18 squash blossoms (12 if they’re enormous)
1 whole egg, beaten with a tablespoon of water
2 cups dry chocolate cake or cookie crumbs
Butter for greasing cookie sheet

Preheat oven to 350. Combine cheese, honey, and egg white.

Using a pastry tube or a teaspoon, stuff the squash blossoms about half-full with the cheese mixture.

Brush each blossom with the egg wash.

Roll each blossom in the cake crumbs and place on a buttered cookie sheet. Bake for 12 to 15 minutes, until warm, lightly browned, and crisp.