Bring a pot of water to boil for the pasta. Once it starts to boil add salt and bring it to a boil again. Then, cook the malloreddus to al dente according to the package instructions.

While the pasta cooks prepare the zucchini flowers by carefully washing them and cutting the crowns of the zucchini flowers into strips after removing the stems and the stamens.

In a deep frying pan or deep sauté pan heat olive oil over medium heat and sauté the onion until softened. Add the zucchini flower pieces and cook on low heat for a few minutes, stirring frequently. Turn off the heat and set aside.

In a bowl mix the ricotta cheese, chopped basil, soaked saffron (including the water), a drizzle of olive oil, a pinch of salt, and black pepper.

Incorporate half a cup of the pasta cooking water to achieve a creamy consistency.

Mix the ricotta saffron cream into the pan with the zucchini flowers and onion.

Drain the cooked malloreddus reserving a bit more of the cooking water. Add the malloreddus to the pan with the zucchini flowers, ricotta, and saffron mixture. Mix together, adding a splash of reserved pasta water if it's too thick.

Dish out the creamy pasta garnished with additional chopped basil and optionally grated Pecorino romano.