Lately I've been obsessed with whipped ricotta. It's so easy to make! All you have to do is blend a container of whole milk ricotta with a little milk, salt, and pepper. It's deliciously creamy and light. You can store it in the fridge and put it on anything and everything! I've written about a few of my favorite items to pair it with, but the combinations are endless.
Toast is by far the easiest and most delicious way to enjoy whipped ricotta. Simply buy your favorite kind of bread (I like sourdough or pecan raisin), toast it to your desired darkness, and slather whipped ricotta on top. A drizzle of Mike's Hot Honey adds both sweetness and heat to the ricotta. This dish is perfect for breakfast, lunch, or dinner.
If you're on a health kick, but still want to be decadent, then add whipped ricotta to your salad. I crafted an arugula salad with raspberries, walnuts, and an oil and lemon dressing and the whipped ricotta added the bit of richness that I was craving. It contrasts nicely with the crisp arugula and crunchy walnuts. You'll find yourself spooning more on top to finish the last of your leafy greens.
Whipped ricotta was made to be put on pancakes. The creaminess pairs perfectly with the light and airy pancakes. Fresh fruit is at its prime right now, so topping your short stack with raspberries or another fruit of your choice is a must. Add a little lemon zest for a touch of brightness and you'll have the perfect breakfast. You won't even miss the maple syrup.
Corn is at its peak right now, so I've been eating it 24/7. It seemed like a natural ingredient to pair with whipped ricotta. I crafted a luscious sauce made with heavy cream, parmesan, and fresh basil and then added the corn straight off the cob. I mixed the sauce with a bit of pasta water and then added the orecchiette. I topped it off with the whipped ricotta and more basil. Orecchiette seemed like the perfect pasta shape, as the whipped ricotta can hide in the crevices of the pasta making each bite more delicious than the last.