Sweet ricotta stuffed squash

Ricotta basil stuffed squash blossoms fritto
English peas red spring onion ragu'

Serves 4 as an appetizer, 3 blossoms per portion

For the ragu:


  • 3 Tbsp extra virgin olive oil
  • 1 spring onion cleaned, washed, thinly sliced
  • 1 garlic clove, peeled, grated
  • 1/3 C plum tomatoes drained of their juice, chopped
  • 1/3 C freshly shelled English peas
  • 1 pinch dry oregano
  • salt and black pepper
  1. Heat oil in a sauce pan, add spring onion and cook until soft, add garlic.

  2. Cook until golden, add tomatoes and cook about 5 minutes.

  3. Add English peas, continue cooking over medium heat.

  4. Remove from the heat, season with salt and pepper and reserve.
For the squash blossoms and to finish the dish:


  • 1 lb fresh ricotta cheese
  • 2 oz grated parmesan cheese
  • 8 basil leaves, julienned
  • 1 lemon, zest only
  • 2 Tbsp extra virgin olive oil
  • 12 squash blossoms
  • 1/3 C AP flour
  • 1/3 C corn starch
  • 1 tsp baking soda
  • tt cold sparkling water
  • Olive oil for pan roasting
  • 1 handful pea sprouts
  1. Mix ricotta with parmesan cheese, basil, lemon zest, extra virgin olive oil and season with salt and pepper to taste.

  2. Clean squash blossoms and stuff with the cheese mix.

  3. In mixing bowl combine flour, corn starch, baking soda and add cold water to dilute the mix until it loosely coats the back of a spoon.

  4. Heat a saute' pan over medium heat, add oil.

  5. Dip blossoms in the flour batter and place in pan. Cook about 2 minutes.

  6. Turn blossoms and cook another 2 minutes.

  7. To serve place ragu' on the bottom of the serving dish, top with blossoms and garnish with pea sprouts.

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