Ingredients
Equipment
Method
- Check your ricotta for excess liquid pooling on top and pour it off if present. If your ricotta seems particularly watery, place it in a fine mesh strainer over a bowl for 5 minutes before whipping.
- Add the ricotta, olive oil, heavy cream, salt, pepper, and lemon juice to your food processor. If you're using garlic, add it now.
- Pulse the mixture 3 to 4 times to break up the ricotta, then process continuously for 60 to 90 seconds until completely smooth and fluffy. Scrape down the sides of the bowl halfway through processing.
- Stop the processor and check the texture by lifting some ricotta with your spatula. It should hold soft peaks and look visibly lighter in color. If the mixture seems too thick to spread easily, add another tablespoon of cream or olive oil and process for 15 more seconds.
- Taste your whipped ricotta and adjust the salt, pepper, or lemon juice to your preference.
- Scoop the whipped ricotta into your serving bowl using a rubber spatula. Use the back of a spoon to create a shallow well in the center for holding olive oil or toppings.
- Drizzle a generous amount of high-quality olive oil over the top and into the well you created. Add a sprinkle of flaky sea salt, cracked black pepper, and any additional toppings you like such as red pepper flakes or fresh herbs.
- Serve right away at room temperature for the fluffiest texture, or cover and refrigerate for up to 30 minutes if you prefer it slightly chilled. If you do refrigerate, let it sit at room temperature for 10 minutes before serving.
Notes
Always use the best quality whole milk ricotta you can find for the smoothest, creamiest texture. Don't over-process beyond 90 seconds or the mixture can become grainy. This can be made up to 24 hours ahead and stored covered in the refrigerator. Bring to room temperature before serving for best results. Store leftovers in an airtight container in the refrigerator for up to 4 days.