Whipped Ricotta

 Whipped Ricotta 

Whipping ricotta transforms it into a luscious ingredient that is extremely versatile. The savory version can be used in salads, crostini and pasta while the sweet version is perfect on baked goods on fresh fruit.  

1 cup whole milk ricotta 

1 tbsp olive oil 

1 tsp freshly squeezed lemon juice 

1/4 tsp lemon zest 

1/4 tsp kosher salt 

1/2 tsp sugar (optional) 

Combine the ricotta, olive oil, lemon juice, lemon zest, salt& sugar if using in a food processor or blender 

Blend for 2 minutes or until silky smooth, pausing to scrape down the sides once or twice with a spatula. 

Use right away or store in the refrigerator until needed. 

To fix gritty or grainy ricotta, put in a blender, add a bit of oil and whip for 1 - 2 minutes.