Velouté is the name given to all those preparations, generally sauces, that are thin and smooth after blending with a hand blender. Before use, the velouté must be filtered through a fine mesh sieve known as a "chinois" to remove all the larger pieces of ingredient. This recipe is interesting for the contrast between the hot sauce and the cold pasta.
In an aluminium pan heat the oil thoroughly and add the chopped onion and carrot. Then add the tomato purée, preferably made from fresh tomatoes. Leave to cook for 10 minutes. Remove from the heat and add the ricotta, blend all with a hand blender, reduce to a fine pulp and filter with the "chinois" sieve. Cook the pasta, following the recommended cooking times. Pour the thin velouté onto the plate while still hot and arrange the cold, cooked pasta on top. Garnish the dish with chopped basil and a few drops of olive oil.