Anne Burrell's Ricotta Cheese Recipe: Silky-Smooth Spread With Herbs and Lemon Zest

Anne Burrell’s ricotta cheese recipe transforms simple pantry staples into a silky-smooth spread that’s bright, herby, and impossible to resist. 🌟 The secret lies in balancing creamy ricotta with zesty lemon zest and fresh herbs—no heavy cream or complicated steps required.

This version delivers the same restaurant-quality texture and flavor you’d expect from her iconic dishes, but with a fraction of the effort.

What sets this recipe apart is the light yet rich finish—no graininess, no bitterness, just velvety perfection that pairs effortlessly with toasted bread, fresh crackers, or even as a pasta topping.

The lemon zest cuts through the richness while the herbs (parsley, chives, or basil) add freshness that keeps every bite vibrant. It’s the kind of spread that elevates any appetizer or brunch table.

Ready in just 15 minutes, this recipe requires minimal prep and no special equipment—just a mixing bowl and a whisk. The result? A versatile ricotta blend that’s creamy enough for dipping but sturdy enough to hold its shape when spooned.

Whether you’re hosting a dinner party or simply craving a quick snack, this is the ricotta recipe that finally delivers on all the promises.

For extra flair, consider adding a pinch of black pepper or a drizzle of honey before serving. The possibilities are endless, but the base recipe remains foolproof—just like Anne Burrell’s approach to cooking. Let’s get started!

Ingredients for anne burrell ricotta cheese

Nine simple ingredients create Anne Burrell's signature velvety ricotta spread with vibrant herbaceous notes.

The ricotta is the star here—whole milk ricotta delivers the creamiest texture, while part-skim works in a pinch. Grab a 16-ounce tub from the refrigerated section at Whole Foods or your local gourmet market for the best quality. The herbs should be bright green and fresh—parsley and chives are non-negotiable, but basil adds an extra layer of brightness if you're feeling fancy. For zest, use an organic lemon to avoid waxed rinds, and microplane it fresh for maximum flavor. The olive oil should be extra-virgin, not the cheap stuff—look for California or Italian varieties at specialty stores for that fruity punch.

No parsley? Fresh cilantro or dill at half the amount works surprisingly well. Swapping chives for green onions keeps the oniony bite but changes the texture slightly. Running short on lemon zest? Orange zest gives a sweeter twist, though the acidity will differ. The butter is optional but worth it—it rounds out the flavors beautifully. If you're avoiding dairy entirely, avocado oil can mimic the richness, though the texture will be slightly lighter. For storage, keep everything sealed until ready to mix—herbs wilt fast once chopped, so prep just before combining.

This ricotta keeps beautifully—covered in the fridge for up to 5 days, though it tastes best within 2 days. For longer storage, portion into small containers and freeze for up to 3 months. The texture holds up well when thawed, though it may separate slightly—just whisk before serving. The honey drizzle is optional but highly recommended for serving—it adds a subtle sweetness that balances the herby richness. For extra flair, a pinch of smoked paprika or flaky sea salt on top takes it to the next level, just like Anne Burrell would approve.

Step-by-step instructions for Anne Burrell's herb-infused ricotta

This method transforms simple ricotta into a restaurant-worthy spread with perfect texture and bright, balanced flavors.

Drain the 16 oz whole milk ricotta cheese completely using a fine-mesh strainer lined with cheesecloth or paper towels. Press gently to remove excess whey—this ensures your final spread has that signature silky texture. I like to work in batches if needed, as ricotta releases liquid quickly.

Transfer the drained ricotta to a medium mixing bowl. The consistency should be thick but still slightly soft—like a smooth, velvety paste. If it's too firm, let it sit at room temperature for 5 minutes to soften slightly. This makes blending the herbs and oils much easier later.

In a separate small bowl, combine the 0.25 cup fresh flat-leaf parsley, 0.25 cup fresh chives, 0.25 cup fresh basil leaves, 1 tbsp fresh lemon zest, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. Use a fork to chop the herbs finely—you want them small enough to distribute evenly but still visible for that fresh, vibrant look.

Add the 0.25 cup extra-virgin olive oil and 1 tbsp unsalted butter to the herb mixture. Stir vigorously with a whisk or fork until fully emulsified—the oil should turn bright green and the butter should melt completely. This herb-oil blend is the flavor foundation of your ricotta.

Using a silicone spatula, gently fold the herb-oil mixture into the ricotta in the bowl. Start with small amounts and mix just until combined—overmixing incorporates air, which can make the ricotta grainy. You're aiming for a smooth, marbled effect with visible herb flecks throughout.

Add the 1 tsp freshly squeezed lemon juice and mix again. The lemon brightens the flavors and balances the richness of the ricotta. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a tiny bit more pepper. The mixture should taste vibrant and fresh, not flat.

Drizzle in the 1 tbsp raw honey while stirring continuously. The honey should dissolve completely, adding subtle sweetness that complements the herby brightness. For extra richness, you can fold in the 1 tbsp unsalted butter at this stage—it melts beautifully into the ricotta.

Cover the bowl with plastic wrap pressed directly against the surface to prevent a skin from forming. Let the ricotta rest at room temperature for 30 minutes—this allows the flavors to meld completely and the texture to become perfectly smooth. If you're short on time, chill for 15 minutes in the refrigerator instead.

After resting, give the ricotta one final stir to ensure everything is evenly distributed. It should have a velvety, spreadable consistency with visible herb flecks throughout. For serving, transfer to a serving bowl or individual ramekins and drizzle with an additional touch of olive oil or honey if desired.

This ricotta keeps well in the refrigerator for up to 5 days when stored in an airtight container. For best texture, bring it to room temperature before serving. The flavors actually improve as they sit, making this an excellent make-ahead dish for parties or breakfast gatherings.

Pro cooking tips for perfect results

Drain Like a Pro

Draining ricotta properly is the foundation of silky texture. Line a fine-mesh strainer with double-layered cheesecloth or paper towels—this catches more whey than a single layer. Press gently with a rubber spatula to remove excess liquid, but don’t overwork it or you’ll break down the curds.

I like to work in two batches if using a large tub, as ricotta releases liquid quickly when exposed to air. 🧀

Herb Prep Matters

Chop herbs finely but not into paste—visible flecks of parsley and chives add texture and visual appeal. Use a sharp chef’s knife and rocking motion for even cuts.

For extra brightness, pulse ½ cup packed basil in a food processor for 2 seconds before folding—this releases more oils without turning to mush. Always taste the herb-oil blend before mixing into ricotta to check seasoning.

Emulsify Without Overmixing

The key to velvety texture is gentle folding. Use a silicone spatula to cut through the ricotta in a figure-eight motion, incorporating the herb-oil mixture in small batches. Overmixing introduces air, which creates graininess.

Stop when you see marbled green streaks—this indicates perfect distribution. For extra smoothness, press the mixture through a fine-mesh sieve after combining. ✨

Temperature Control Tips

Let ricotta sit at room temperature for 5 minutes before blending if it’s too firm—this prevents clumping. For the final rest, 30 minutes at room temp develops flavors best, but 15 minutes in the fridge works in a pinch.

Never microwave or heat the ricotta—this causes separation. If making ahead, chill completely before storing to maintain texture.

Flavor Balancing Tricks

Taste as you go! The lemon zest should brighten, not overpower—1 tbsp zest from a medium lemon is perfect. For extra depth, add ½ tsp smoked paprika or 1 tsp grated Parmesan to the herb blend.

If the ricotta tastes flat, a pinch of cayenne adds warmth without heat. Always finish with freshly ground black pepper—pre-ground loses potency quickly.

Storage Secrets

Press plastic wrap directly onto the ricotta’s surface to prevent a skin from forming. Store in an airtight container with a parchment paper barrier between layers if stacking. For freezing, portion into 1-ounce ramekins—thaw overnight in the fridge and whisk before serving.

The texture holds up well, though it may separate slightly; just stir vigorously to recombine. 💡

Frequently asked questions