Cookwith - Crispy Stuffed Squash Blossoms with Herbed Ricotta, Sweet Corn & Lemon Cream Sauce

Ingredients

• 8 fresh squash blossoms, cleaned
• 1/2 cup whole milk ricotta cheese (drain if watery)
• 1/3 cup fresh sweet corn kernels (raw, about 1 ear)
• 1/4 cup finely diced zucchini or yellow summer squash
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh chives
• 1/2 tsp lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 large egg, lightly beaten (divided use)
• 1/2 cup all-purpose flour
• 1/4 cup cold sparkling water
• 1/4 cup grated Parmigiano Reggiano, plus more for garnish
• Vegetable oil, for frying
• 6 ounces fresh stuffed pasta (like cheese ravioli or tortellini)
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 2 tbsp chopped flat-leaf parsley