Recipe By:        Joe Borrello
Serving Size:     6
Categories:       Meatless Pasta

Amount            Measure           Ingredient         Preparation Method
2 3/4                pounds             Roma tomatoes            diced
1/2                   cup                   fresh basil                     chopped
1 1/2                teaspoons         coarse salt       
2                      cloves               garlic                            finely chopped
1                      cup                   ricotta cheese               room temperature
2                      tablespoons      whipping cream, light   
1/4                   teaspoon          fresh ground black pepper       
1/8                   teaspoon          ground nutmeg 
2                      ounces              Fontina cheese              grated
2                      ounces              mozzarella cheese         grated
2                      tablespoons      extra virgin olive oil      
1                      cup                   Parmesan cheese          grated

Combine diced tomatoes, chopped basil, coarse salt and chopped garlic and allow to marinate at room temp for 1-2 hours. Stir occasionally.

Whip ricotta with fork. Thin to a creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in the Fontina and mozzarella cheese. Let stand at room temp while cooking pasta.

Drain liquid from tomatoes, but leave slightly moist.

Place cooked pasta (al dente) in heated bowl. Add oil then the cheese mixture and toss until the cheese begins to melt.

Plate the pasta on warm plates and spoon the tomato mixture over the top.
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Suggested Wine:           Soave or Pinot Grigio
           

Per serving: 296 Calories; 21g Fat (63% calories from fat); 17g Protein; 12g Carbohydrate; 56mg Cholesterol; 887mg Sodium