Stuffed Zucchini Blossoms in Tomato Sauce That Aren't Deep Fried | TASTE

Ingredients

• 1 c whole-milk ricotta
• 1/2 c Pecorino Romano
• 1 lg egg
• 3/4 tsp kosher salt
• 1 bunch fresh basil, finely chopped
• 16 large blossom zucchini blossoms
• 2 tbsp extra-virgin olive oil
• 1/4 c sofritto (see recipe below)
• 3 c homemade tomato passato (or store-bought tomato puree)
• 1 serving bread
• 1 c extra-virgin olive oil
• 4 lg white onions, coarsely diced
• 4 lg carrots, peeled and coarsely diced
• 4 celery stalks, coarsely diced