Creamy Whipped Ricotta (5 minutes)
This creamy whipped ricotta comes together in just 5 minutes and has a light, smooth texture. It’s a simple, versatile recipe that works beautifully as a dip, spread, or finishing touch for pasta.
Servings: 4 people
Equipment
- Food processor (see notes for other options)
Ingredients
- 1 cup whole milk ricotta (homemade or store-bought)
- 1 tablespoon cream
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt
Instructions
- Add the ricotta, cream, olive oil, lemon juice, and a big pinch of salt to a food processor or blender.
- Blend until completely smooth and fluffy, scraping down the sides as needed.
- Taste and adjust seasoning, then serve.
Video
Notes
Equipment - I usually use a small blender for this, but a food processor, stick blender, or hand beater will also work. If using a stick blender or hand beater, use a narrow, deep container so the ricotta blends smoothly and whips properly.
Ricotta - Use good quality ricotta for the smoothest result. If your ricotta is very wet, drain it before blending.
Lemon juice - Brightens the ricotta. Feel free to start with ½ tablespoon but I love the tang it brings.
Storage - It is best served fresh but will keep in an airtight container in the fridge for up to 3 days. Stir before using.
How to use - Serve as a dip, spread on toast or crostini, or dollop onto pasta dishes for a creamy finish. For the photos in this post I put the whipped ricotta in a piping bag but you can just spread it on!