Easy Whipped Ricotta
Whipped ricotta is so simple to make, but it's about to transform your cooking! Use fresh ricotta, season to taste, and see how many ways you can use it.
Servings: 8 People
Cost: $5
Equipment
Ingredients
- 2 cups whole milk fresh ricotta
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup extra-virgin olive oil (or more as desired; see Note)
Instructions
- Place the ricotta and salt and pepper in a food processor and start processing.
- Add the olive oil in a slow stream into the feed tub, and process until cery creamy. You can add additional olive oil (or a bit of fresh cream or milk; see Note) if desired.
Notes
Variations
- Whipped Basil Ricotta: Throw in a handful of chopped basil leaves (or some other herbs).
- Whipped Red Pepper Ricotta: Add 1 roasted, peeled, and seeded red bell pepper. You may choose not to add any olive oil add all, since the roasted pepper will add so much moisture, but if you do want to add some olive oil, start with 1 tablespoon and go from there, or it might get very loose – but in that case you will have a lovely red pepper ricotta sauce, perfect for drizzling over a plate of sliced ripe tomatoes and onions, or using as a dip.
- Whipped Mint Basil Pesto Ricotta: Add 2 tablespoons of Mint Basil Pesto to the ricotta, and then start with another 2 tablespoons of olive oil, and go from there.
- You could also use a combination of whole milk, half-and-half, or cream and olive oil to loosen the ricotta and allow it to get whipped and creamy/fluffy.
Nutrition
Calories: 167kcal | Carbohydrates: 2g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 52mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 274IU | Calcium: 127mg | Iron: 1mg