Whipped Parmesan Ricotta
PERFECT CREAMY WHIPPED PARMESAN RICOTTA IN LESS THAN 5 MINUTES
I recently shared my whipped ricotta with parmesan as part of another recipe, but honestly, it’s so good, it really deserves it’s own post. So here we are.
Whipped parmesan ricotta is quite literally just that- ricotta and parmesan cheese whipped together into creamy dreamy perfection. Just two ingredients and 5 minutes. That’s truly all it takes. Just be sure you’re using full-fat, straight from the fridge ricotta cheese. If it’s low-fat, or room temp, it just won’t hold up and instead of being creamy and whipped, it will be more liquidy and flat. And, while this recipe does truly take less than 5 minutes to make, it is best if it’s had some time (at least an hour) to chill in the fridge before it’s served.
Of course, the parmesan whipped ricotta is just perfect as is, but you can always jazz it up with some fresh herbs, honey (even better, hot honey), fresh ground pepper, calabrian chili peppers, chopped nuts, a drizzle of olive oil and/or balsamic vinegar, you get the idea.
And as far as serving it goes, well, the options are really endless. It’s great on toast or crisps as an appetizer, either alone, or with things like figs, pear slices, roasted grapes, cured meats or fresh tomatoes and basil. Drizzle it on a salad. Serve it with some brothy, stewed beans. Pair it with pasta or pizza, or better yet, use it as the sauce. This spread is just absolutely deliciously addictive and I’m telling you any way you serve this, you can’t go wrong and anyone you make this for will love you forever. Don’t say I didn’t warn you…
Whipped Parmesan Ricotta
yIELDS ABOUT 2 CUPS
INGREDIENTS
One 16 ounce container of full-fat ricotta, straight from the fridge
3/4 cup finely grated parmesan cheese, at room temperature
DIRECTIONS
In a food processor combine the ricotta and parmesan cheese. Be sure the ricotta is nice and cold and straight from the fridge to keep the mixture thick and that the parm is room temperature so that it blends into the ricotta seamlessly.
Blend for 1 minute. Stop and scrape down the sides. Then continue to puree for another 1-3 minutes, or until it’s creamy and smooth.
Transfer in an airtight container and refrigerate for at least an hour to allow it to thicken, or until ready to use. It can be made up to 5 days in advance.
NOTES
For this recipe to work, you absolutely must use full-fat ricotta cheese that is cold, straight from the fridge, and the parmesan cheese must be finely grated and at room temperature.
MAKE AHEAD
You can make the whipped ricotta up to 5 days in advance. Just keep it stored in an airtight container in the fridge until you’re ready to use it.
SUBSTITUTIONS
Use pecorino, asiago or ricotta salata cheese instead of the parmesan cheese.
JAZZ IT UP
Feel free to jazz up the whipped ricotta by either blending in or sprinkling/drizzling on top things like chopped fresh herbs, honey (or hot honey), fresh ground black pepper, calabrian chili peppers, red pepper flakes, chopped nuts, lemon zest a drizzle of olive oil (plain or seasoned) and/or balsamic vinegar.
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE
