Roasted Garlic-Ricotta Sauce

== Description ==
Alfredo Alternative
=== Ingredients ===
* 	1/2 teaspoon extra-virgin olive oil
* 	1/3 cup chopped roasted garlic
* 	1/4 cup chopped roasted shallots
* 	1/2 cup white wine
* 	3 cups vegetable stock
* 	3 tablespoons cornstarch mixed with 3 tablespoons water
* 	1/2 cup fat-free ricotta cheese
* 	1 tablespoon plus 1 teaspoon chopped fresh basil
* 	1 tablespoon chopped fresh oregano
* 	1/2 teaspoon sea salt
* 	1/4 teaspoon freshly ground black pepper
== Directions ==
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 cup of the garlic mixture into a blender. With the blender on, slowly pour in 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. 
=== Other Links ===
== See also ==
Category:Basil Recipes
Category:Oregano Recipes
Category:Ricotta cheese Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:White wine Recipes