Ricotta Stuffed Zucchini Flowers

Mix together the ricotta, egg, grated cheese, and basil. Season with salt and pepper. Remove the stamens from the flower and gently open. Use either a small spoon or a pastry bag and fill each blossom with a tablespoon or so of filling. Gently pinch the end of the flower closed and twist slightly.

Beat the egg with a tablespoon of water until frothy. Dip the flowers first in the egg, and then into the flour turning them to lightly coat all sides. Heat the oil in a frying pan and once hot fry the zucchini flowers for a couple of minutes on each side or until they are golden brown. Do not overcrowd the zucchini in the pan. Place on a paper towel lined plate and continue to cook the rest of zucchini flowers.

To serve, first spoon the sauce into the center of a plate and fan the zucchini flowers on top.