Put the ricotta in a sieve with a weight on it so that the excess serum can come out.
Chop the basil and add the grated cheeses together with the ricotta, then add a little pepper to this mixture. Remove the pistil from the pumpkin flower and fill the flowers with the ricotta cream.
Lay the flowers on the baking paper that you have spread on a baking sheet.
Add a little oil and bake the flowers at 230 ° C for 15 minutes.
