Whipped lemon ricotta from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 35) by Joshua McFadden and Martha Holmberg

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

Accompaniments: Meatballs in kale sauce [pasta]

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

  • kfreytag on January 06, 2026

    I added finely chopped preserved lemon instead of the paste, and olive oil with lemon zest instead of the agrumato. While I’m sure the recipe is fantastic as written, it worked perfectly well for me without the specialty ingredients!

  • pattyatbryce on January 04, 2026

    We loved this. I have extra ricotta on hand and may make another batch today.

  • SheilaS on November 06, 2025

    This is made with ricotta, preserved lemon paste and lemon agrumato oil. I made a paste with salt preserved lemons I made a while back. He offers a recommendation for a commercial source in the book. The lemon agrumato oil is lovely stuff but very expensive and with all the other flavors, it kind of gets lost here. You could easily add some lemon zest and maybe a squeeze of lemon juice to the whipped ricotta for a similar result.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.