In a medium bowl, combine the ricotta, egg, scallion, nutmeg and salt and pepper to taste. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of the filling and set aside.
In a medium bowl, place the tomatoes and toss with the 2 tablespoons olive oil, basil and salt and pepper, to taste, and set aside.
In a 10 to 12-inch saute pan, heat the remaining 1/2 cup olive oil over high heat until smoking. Place 4 flowers at a time into the pan and cook until golden brown on both sides.
Arrange 3 blossoms on each plate, pile some of the dressed tomatoes in the center of each plate, tear the basil leaves over the plates, sprinkle with salt and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.