Roasted Garlic Ricotta Pasta Sauce Recipes

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ROASTED GARLIC-RICOTTA PASTA SAUCE



Roasted Garlic-Ricotta Pasta Sauce image

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Provided by blucoat

Categories     Sauces

Time 40m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 13

1/2 teaspoon extra virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup chopped roasted shallot
1/2 cup white wine
3 cups vegetable stock
3 tablespoons cornstarch, mixed with
3 tablespoons water
1/3 cup fat-free ricotta cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
  • Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
  • Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
  • Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

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