Preparation

• Pour into the blender:
  – the ricotta;
  – a pinch of salt;
  – a pinch of pepper;
  – a pinch of nutmeg or another spice to taste;
  and blend.

  Add the tomato sauce – one tablespoon for every 100 g of ricotta – and blend until you get a smooth and homogeneous cream with a velvety texture.

  The color and thickness can vary depending on the consistency of the ricotta and the amount of sauce used.

  The ideal consistency is that of mayonnaise, creamy but compact.
  If you want to use it as béchamel or cooking cream, add a bit more tomato sauce to make it more fluid.

  Your light pink sauce or light cocktail sauce is ready.

  

• – Greek yogurt sauce or dressing;
  – Sugar-free ketchup.

• It is perfect for replacing mayonnaise and ketchup, béchamel, or cooking cream.

  You can use it in the preparation of:
  – first courses [e.g., penne in pink sauce] and risottos;
  for creaming, a couple of tablespoons are enough while for seasoning, use the amount of ricotta required by your meal plan.
  – soups and broths;
  – sauces, dressings, and condiments based on vegetables, legumes, meat, or fish.

  – in lasagna, cannelloni, or baked pasta.

  – for dipping vegetables, dressing salads and potatoes;
  – for accompanying meat, fish, or eggs;
  try it in the shrimp cocktail.

  – as a sauce for crepes, flatbreads, and wraps;
  – as a sauce for sandwiches, panini, canapés, and toast;
  – as a spread for bruschetta and crostini;
  – as a topping for pizza or focaccia served raw after cooking.