Serves: 4
Total Calories: 640
1 In a medium saucepan, combine the tomatoes, oil, salt, and red pepper. Bring to a simmer. Cook until the tomatoes are just softened, about 5 minutes. Remove from the heat. Add half the basil leaves.
2 In a medium bowl, whisk the ricotta with the remaining basil, and salt and pepper to taste.
3 Spread the tomato sauce on 4 small plates or shallow bowls. With an ice cream scoop, shape the ricotta mixture into 4 balls and place them on top of the sauce. Serve warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Warm Ricotta in Fresh Tomato Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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