Spinach, Basil and Ricotta Puree

4 servings

30 minutes

Spinach, basil and ricotta puree is a delicate, aromatic dish with Italian notes. Spinach adds freshness and a light earthy note, basil brings brightness, and ricotta provides softness and a creamy texture. Historically, such mixtures were used in Mediterranean cuisine where simple yet flavorful combinations were valued. This puree is perfect as a sauce, side dish or even a light main course. It pairs wonderfully with fish, meat or crispy toasts creating a harmony of flavors. Butter and cream make the texture velvety while garlic adds a hint of spiciness. This dish is suitable for both everyday lunch and exquisite dinner.

Energy value per serving

• Calories: 239.2
• Proteins: 9.6g
• Fats: 19.2g
• Carbohydrates: 7.2g

Ingredients

• Spinach: 570 g
• Basil leaves: 0.8 glass
• Ricotta cheese: 0.8 glass
• Butter: 2 tbsp
• Garlic: 1 clove
• Whipped cream: 0.3 glass

Cooking steps

1. Pour 2 cups of water into a pot and bring to a boil. Add spinach leaves and cook for 3 minutes. Drain and squeeze out excess moisture. Transfer to a blender. Add basil and ricotta. Blend well until smooth.

   Required ingredients:

   • Spinach: 570 g
   • Basil leaves: 0.8 glass
   • Ricotta cheese: 0.8 glass

2. Melt the butter in a pan over medium heat. Add the minced garlic and sauté until golden for 3 minutes. Add the spinach mixture and cream. Stir until heated through. Season with salt and pepper. Transfer to a bowl and serve.

   Required ingredients:

   • Butter: 2 tablespoons
   • Garlic: 1 clove
   • Spinach: 570 g
   • Whipped cream: 0.3 glass