Whipped ricotta from Six Seasons: A New Way with Vegetables (page 37) by Joshua McFadden and Martha Holmberg

View complete recipe

Ingredients

ricotta cheese
olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

rachel_ywqstg on February 15, 2026

Simple, smooth, and creamy - an easy dip for bread and could easily pair well with many toppings and dishes. I added a little lemon juice and honey to match my flavor preferences.
Pimlicocook on February 05, 2026

Yum! Made this for sausage and broccoli recipe in the same book, but am happy to have leftovers!
pattyatbryce on November 20, 2025

I made this for the rigatoni with broccoli and sausage recipe in the book which was really good. The leftover whipped ricotta was terrific on crackers.
midwifemel on July 11, 2025

Very easy to make and delicious! Used it with roasted butternut squash.
aistern on September 13, 2024

So delicious!
eliza on September 06, 2024

This is lovely and incredibly easy to make. Note to self: 1.5 cups ricotta is about 375 g. I made this for the farro and roasted carrot salad and it was delicious. I appreciate all the other notes here with other suggestions to use it.
nicolepellegrini on February 06, 2021

Crazy good and addictive. I could sit and eat a bowl of this by itself!
TrishaCP on May 20, 2020

Crazy good ingredient. I used it with the book’s ramp toast, but I’m sure I can find many other applications.
FJT on August 08, 2019

Loved it! Very good with chargrilled veggies.
sberes on September 19, 2018

This was excellent! Used for p179 broccoli and sausage. Find more uses ? What about a base for tzakiki sauce ?
anya_sf on August 30, 2018

Not much work, but creamier and more flavorful that plain ricotta. It was delicious on the spaghetti with cherry tomatoes - made the sauce super creamy.
SheilaS on July 21, 2018

Reading "whipped," I expected something airy, light and fluffy. This is instead, somewhat heavy and very rich with a hint of olive oil flavor. I was initially disappointed, but I've grown to love using it in this book. It turns into a silky and luxurious sauce in the Rigatoni with Broccoli & Sausage p 179 and is perfect when spread on grilled bread in the Raw Corn with Walnuts, Mint & Chiles crostini variation p 222, the Tomato-Rubbed Grilled Bread with Tomato Salad p 263, the Wilted Kale on Cheese Toast p 311 and the Agrodolce Ramps on Grilled Bread p 106. I make this with homemade ricotta and add plenty of black pepper.