Whipping ricotta transforms it into a luscious ingredient that is extremely versatile. The savory version can be used with salads, crostini, and pasta, while the sweet version is perfect on baked goods or fresh fruit. Its uses are limited only by your imagination.
- Combine the ricotta, olive oil, lemon juice, zest, salt, and sugar (if using) in a food processor with metal blade or a blender.
- Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula.
- Use right away or store in the refrigerator.
Amy Sherman is a San Francisco–based writer, recipe developer and publisher of the food blog Cooking with Amy. She has written for publications including Afar, Epicurious, Food Network, Gastronomica and Tasting Table,. She also develops recipes for clients and is the author of Williams-Sonoma New Flavors for Appetizers, WinePassport: Portugal and A Microwave, A Mug, A Meal.