Spinach, Basil Ricotta Puree

Recipe courtesy of wrysmyguy

• 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 

Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté***233; until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

4 servings