Rosé Sauce Instructions:
Combine pasta sauce and whipping cream in a saucepan.
Bring to a simmer over medium heat, stirring occasionally.
Simmer for about 5 minutes or until thickened slightly and hot; keep warm.
Ricotta Fritter Instructions:
In a large bowl, stir together ricotta cheese, eggs, basil and garlic.
In another bowl, whisk together flour, baking powder and salt.
Stir flour mixture into ricotta mixture until well combined.
Meanwhile, in high-sided, heavy-bottomed saucepan, bring about 4 inches (10 cm) of oil to 350°F (180°C) or alternately use deep fryer and heat to temperature.
Take a heaping tbsp (15 mL) of dough and gently roll into a small log, repeating until dough is used up.
Add to oil about 4 to 6 at a time and cook, turning occasionally, for about 3 minutes or until golden brown.
Remove fritters with slotted spoon to paper towel-lined plate. Repeat with remaining dough.
Serve drizzled with warm rosé sauce or alongside for dipping.