How to Make Whipped Ricotta—and My All-Time Favorite Way to Use It

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How to make whipped ricotta—and my all-time favorite way to use it:

I probably don’t need to sell you on the benefits of keeping a tub of ricotta cheese in your fridge. The mild, creamy cheese does wonders when dolloped onto pizzas and layered into lasagnas. But I’ve got one more reason to always have the versatile cheese on hand—and it’s so you can make whipped ricotta.

Whipping ricotta in the food processor transforms it into an incredibly smooth, spreadable cheese—a blank canvas that can be paired with any number of flavors and ingredients. To make it, simply place1/4 teaspoon each kosher salt and freshly-ground black pepper in a food processor, and process until very smooth, 1 to 2 minutes. That's it! I recommend using whole-milk ricotta, which is creamier and richer than part-skim and therefore makes for a more luscious spread. Once you've tried the basic formula, add a pinch of red pepper flakes for a spicy version, the zest of a lemon for a bit of tang, a handful of fresh herbs for a vibrant, green-tinged ricotta, or a drizzle of honey for a sweeter spread.

Wondering what to do with it? My favorite way to use whipped ricotta is as the base for a bounty of seasonal vegetables. Spread it onto a platter in swooshes, drizzle with extra-virgin olive oil, and top with roasted root vegetables in the winter, or

 

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Don't you just whip it

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