We fell in love with the stunning panoramic views and leisurely pace of life in Ravello, but the food really sealed the deal for us. Meals are the main event in this town; from start to finish, dining is defined by memorable flavors and a refined but relaxed atmosphere. The regional dishes appeal to a wide variety of tastes, so they’re a safe bet to prepare when entertaining a hard-to-please crowd. 

Fried Zucchini Flowers Stuffed with Ricotta and Mozzarella

Yes, it’s hard to get enough of the fantastic agnolotti, tortellini, and other homemade stuffed pasta throughout Italy. However, if you’re looking for a unique spin on a delicately stuffed appetizer, this is the dish for you. The zucchini flowers provide a wonderfully subtle flavor and crisp texture, showcasing the rich cheese filling that oozes when sliced. (Need we say more?) These pretty bites are irresistible, so don’t be surprised at how quickly they vanish from your family’s plates. Here is how to make this perfect dish.

Yield: 4 servings

Ingredients

3/4 cup whole milk ricotta

1/3 cup fresh mozzarella, cut into 1/4-inch cubes

3 tablespoons pine nuts, toasted

1 tablespoon parsley, minced

zest from 1 lemon 

7 tablespoons extra virgin olive oil

kosher salt, to taste

12 zucchini flowers, stamens removed

Directions

In a medium bowl, mix together ricotta, mozzarella, pine nuts, parsley, zest, and two tablespoons of oil. Season with salt and add a heaping tablespoon of filling to each zucchini flower. 

Add olive oil in a large sauté pan on medium heat. Add zucchini flowers, making sure not to crowd the pan, and sauté until golden brown, about 2 to 3 minutes on either side. Serve immediately. 

If you liked our Fried Zucchini Flowers Stuffed with Ricotta and Mozzarella recipe, check out:

Arancini with Tomato and Mozzarella

Two Zucchini Recipes for Summer

Zucchini Flowers with Mascarpone, Capers, Basil, and Balsamic