Roasted Garlic-Ricotta Pasta Sauce - cooking recipe

Ingredients

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

Preparation

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.