Squash Blossoms stuffed with Ricotta

I have seen beautiful zucchini flowers at my local farmers market recently, so I am sharing this tasty preparation.  Just be sure to be careful with the flowers as you add the filing.

Beautiful Zucchini Blossoms

Beautiful Zucchini Blossoms


  • 12-20       Zucchini Blossoms (medium to large, stems and pistils removed)
  • 2 TB           Lucini Extra Virgin Olive Oil
  • 1 1/2 tsp Lemon Juice
  • 1/2 tsp     Sea Salt
  • 1/3 C        Pine Nuts
  • 1/2 LB      Escarole (remove core, chop fine)
  • 1/4 tsp     Black Pepper (fresh ground)
  • 2 C             Ricotta Cheese (high quality makes a huge difference)
  • 1/3 C        Raisins (golden are best for color contrast)
  • 2 TB          Lucini Basil Infused Olive Oil


Reconstitute the raisins in hot water –  allow to sit for 10 minutes.  Drain.

Heat the pine nuts in 1 TB olive oil a large pan over medium-low heat, stirring for even color, until lightly golden – about 5 to 7 minutes.  Transfer to a plate to cool.

Heat remaining tablespoon oil in skillet over medium-high heat.  Add escarole, 1/4 tsp salt and pepper; cook, stirring occasionally, until tender – about 5 to 7 minutes.  Transfer to a plate to cool.

Mix the pine nuts, escarole, ricotta and raisins well.  Transfer to pastry bag (or make your own with a plastic bag).   Snip a 1/3-inch opening and pipe filling into blossoms.  Using your fingers, very carefully press petals around filling.

Bring a few inches of water to boil in pot so that bottom of steamer insert sits above water.  Arrange blossoms, about  1/2 inch apart, in insert (steam in batches, if necessary – do not crowd).  Steam, covered, over gently simmering water until filling is just set, 3 to 4 minutes.

Best served at room temperature.


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