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.
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.