Whipped Ricotta Food

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

WHIPPED RICOTTA SALAD

Steps:

• For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
• For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
• For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
• To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
• Transfer to bowl.
• Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
• Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
• Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses & then top with berries.
• Serve and enjoy!

WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees F.
• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
• Meanwhile, cut bread into 20 (½-inch) slices.
• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
• Remove bread from oven and assemble toast.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 375ºF and cut the tomatoes in half and place them skin side down on a baking sheet.
• Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle season them with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
• Prepare the garlic by cutting the tip of the garlic off, exposing the garlic cloves but leaving the root intact.
• Place each garlic clove in a piece of tin foil and drizzle with the remaining olive oil. Wrap the garlic tightly in the tin foil and place the garlic on the pan.
• Roast at 375ºF for 30 minutes.
• Remove the baking sheet from the oven and flip the tomatoes over so the tomatoes are skin side up. Place them back into the oven for an additional 10 minutes.
• Meanwhile, bring a large pot of salted water (salted to taste like the sea) to a boil and add the penne pasta. Cook until the pasta is al dente.
• Before straining the pasta, remove 1 cup of pasta water from the pot for later use. Strain pasta and set aside.
• Remove the baking sheet from the oven and let the tomatoes and garlic sit for 10 minutes.
• Carefully remove the tomato skins from the tomatoes and place them in a large skillet with sides. Squeeze the roasted garlic cloves from the garlic paper into the skillet.
• Break the tomatoes up with a spatula so that they turn into a sauce (this should happen easily) and use a spatula to smash the garlic cloves into a paste. Combine the two ingredients together.
• Add the tomato paste and ½ - ¾ cup of the pasta water to the skillet, whisk the ingredients together and bring it to boil over high heat.
• Turn the heat to low and let the mixture simmer for 10 minutes.
• Fold the spinach into the tomato mixture, cover the skillet, and let the spinach wilt in the tomato sauce (about 10 minutes)
• Meanwhile, place the ricotta cheese into a bowl and use a hand mixer to whip the ricotta. Whip the ricotta on high speed for about 2 minutes or until light and fluffy.
• When the spinach is wilted, remove the skillet from the heat and add 1/4 cup of whipped ricotta to the skillet. Whisk until combined. Repeat until you've added 1 cup of whipped ricotta to the sauce..
• Once combined, place the skillet back onto heat and heat on low until the sauce is warm.
• Fold the cooked pasta into the sauce.
• Serve the pasta with the remaining whipped ricotta and fresh herbs along with some grated parmesan cheese.
• Enjoy.

SWEET WHIPPED RICOTTA

Steps:

• Pour ricotta cheese, honey and salt into a food processor or high speed blender.
• Mix on high until a smooth whipped mixture remains. Stop the mixer and scrape down the sides as needed.
• Pour mixture into a serving bowl and spread over toast or pancakes or use as a dip!