Spinach, Basil Ricotta Puree

Directions

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.