Angel Hair Pasta Cakes with Rosemary Whipped Ricotta and Caviar

With the New Year's eve approaching many of us are looking for new elegant dishes to serve at social gatherings and dinner parties. My new recipe has a very simple base ingredient, angel hair pasta. I have used a special brand that I received samples of, Dreamfields Pasta. This is a delicious and healthy pasta that is a high-fiber, low digestible carb alternative to traditional pasta. I made my angel hair pasta into cakes, topped with rosemary whipped ricotta and of course, since it is to be served on New Year's eve, caviar! Ingredients:

1/2 package angel hair pasta, prepared according to directions
1 egg
1/2 cup Parmesan cheese, grated

1/2 cup ricotta cheese
1 teaspoon fresh rosemary, minced
2/3 cup heavy whipping cream
Salt to taste

Salmon roe caviar

Directions:

As soon as the angel hair pasta is cooked and drained, put it back in a pot and mix with an egg and Parmesan. Form into 6 rounds and arrange on a baking sheet, lined with parchment paper (can be prepared a few hours ahead of time, covered, and refrigerated).

Bake the angel hair pasta cakes on 350 degrees for about 10-15 minutes. Cool to room temperature.

Meanwhile, in a mixing bowl, combine ricotta, whipping cream, rosemary and salt. Whip to firm peaks.

Top each angel hair pasta cake with a thick layer of rosemary whipped ricotta and a generous portion of salmon roe caviar.