Roasted Garlic Ricotta Sauce

More conscious cuisine. This is a great sauce. There's a bit of prep but it's worth it - roast the garlic and shallots (or onions) in a 350 degree oven until soft and just turning brown.

1/2 tsp extra virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup choppted roasted shallots
1/2 cup white wine (I omitted)
3 cups vegetable stock
3 tbsp cornstarch mixed with 3 tbs water
1/2 cup ricotta cheese
1 tbsp plus 1 tsp chopped fresh basil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper

Heat a medium saucepan over medium - high heat and add the oil. Stir in the garlic and shallots and cook until lighly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3-5 minutes. Add the stock and bring to a boil. Reduce heat and simmer 15 minutes.

Mix in the cornstarch and cook, stirring constantly until the sauce thickens, about 5 minutes.

Place the ricotta cheese (I think I used a cup instead of 1/2) and about 1/3 cup of the garlic mixture in a blender. Slowly add the remaining sauce. Transer back into the pan and stir in the basil, oregano, salt and pepper.