Spinach, Basil Ricotta Puree

1. 1

   Bring 2 cups water to boil in large pot.

2. 2

   Add spinach leaves and stir until tender and bright green, about 3 minutes.

3. 3

   Drain.

4. 4

   Squeeze out excess water.

5. 5

   Transfer spinach to processor.

6. 6

   Add basil and ricotta to spinach.

7. 7

   Blend until smooth.

8. 8

   (Can be prepared 8 hours ahead.

9. 9

   Cover and refrigerate.)

10. 10

    Melt butter in heavy medium saucepan over medium heat.

11. 11

    Add garlic and saute until golden, about 3 minutes.

12. 12

    Add spinach mixture and cream.

13. 13

    Stir until mixture is just heated through.

14. 14

    Season to taste with salt and pepper.

15. 15

    Transfer to bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.