Italian Rich Ricotta Sauce - 8g Carbohydrate; 1g Dietary Fiber

Rich Ricotta Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
Neapolitan Tomato Sauce:
1 garlic clove -- peeled and crushed
1/4 cup olive oil
1 pound very ripe tomatoes -- coarsely chopped
1 pinch sugar
salt and freshly ground pepper to taste

1 cup whipping cream
4 ounces ricotta cheese -- or fresh goat cheese, slightly mashed
freshly ground black pepper
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Make tomato sauce: Gently saute garlic in olive oil in a large saucepan. After 1-2 minutes add tomatoes, sugar, salt and pepper. Bring to a boil and cook over medium heat for 10-15 minutes, stirring frequently. The tomatoes should cook down to a thick sauce. Use sauce as is or puree in a blender. Stir in cream. Bring mixture to a simmer. Add cheese and black pepper and heat through. Pour over pasta and toss well together. Serve with freshly grated Parmesan cheese. Makes 4 servings.

VARIATIONS: Add chopped fresh herbs just before serving.
The classic version of this sauce, which was first cooked for me by a friend who lives in Rome, is made with a mild ewe's milk ricotta. However I have made it with the more strongly flavored goat's milk ricotta and with fresh goat cheese. Other cheeses which work well include garlic and herb roulades and Boursin. This sauce is quite thick but still manages to get into the hollows and folds of most pasta shapes. Serve with a raw spinach salad.

Per Serving (excluding unknown items): 397 Calories; 40g Fat (87.3% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0