3/4 cup finely grated ricotta
Finely grated zest of one lemon
Juice of 1-2 lemons
3/4 teaspoon coarse salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
In a medium bowl, combine finely grated ricotta, lemon zest and juice, salt, and pepper to taste.
Whisk to combine.
In a slow, steady stream, gradually add olive oil, whisking continuously to emulsify.