Stuffed Squash Blossoms

In a mixing bowl, combine ricotta and pesto. Fill each squash blossom with two tablespoons of cheese mixture, twisting the ends to seal.

Heat fryer to 350 degrees F.

In a separate bowl, whisk together flour, salt, and soda water. Dip each blossom in the batter and drop into hot oil. Be sure not to fry too many at the same time; do not crowd fryer. When blossom is golden brown, remove to a drying rack lined with paper towels to drain. Repeat until all blossoms are fried.

Drizzle or brush serving plate with Romesco sauce and arrange blossoms on plate.