Preheat your oven to 400°F. Combine the ricotta, 1 lightly beaten egg, and chopped parsley in a bowl, seasoning generously with salt. Crack the remaining 2 eggs into a separate bowl and whisk thoroughly. Pour the breadcrumbs into another shallow dish. Gently spoon the ricotta mixture into each squash blossom, twisting the ends delicately to seal. Immerse each filled blossom first in the beaten eggs, then coat evenly with breadcrumbs. Arrange the prepared blossoms on a baking sheet lined with parchment or foil. Bake for approximately 10 minutes, until the exterior turns golden and crisp. Remove from the oven and let rest briefly before presenting.