Spinach, Basil Ricotta Puree

• 2 10-ounce packages fresh spinach leaves
• 3/4 cup fresh basil leaves
• 3/4 cup whole-milk ricotta cheese
• 2 tablespoons (1/4 stick) butter
• 1 garlic clove, minced
• 1/4 cup whipping cream

1. Bring 2 cups water to boil in large pot.
2. Add spinach leaves and stir until tender and bright green, about 3 minutes.
3. Drain.
4. Squeeze out excess water.
5. Transfer spinach to processor.
6. Add basil and ricotta to spinach.
7. Blend until smooth.
8. (Can be prepared 8 hours ahead.
9. Cover and refrigerate.)
10. Melt butter in heavy medium saucepan over medium heat.
11. Add garlic and saute until golden, about 3 minutes.
12. Add spinach mixture and cream.
13. Stir until mixture is just heated through.
14. Season to taste with salt and pepper.
15. Transfer to bowl and serve.

fresh spinach leaves, fresh basil, wholemilk ricotta cheese, butter, garlic, whipping cream

Taken from www.epicurious.com/recipes/food/views/spinach-basil-ricotta-puree-103020 (may not work)