If your ricotta is very wet or watery, hang in cheesecloth or strain in a fine mesh sieve for at least 4 hours or overnight.
Add all ingredients to a food processor and whip for 2 minutes or until smooth and thick. Alternatively, you can use a hand mixer and whip ingredients in a large bowl for 2-3 minutes.
Spread the ricotta onto a serving plate and top with the additional honey and crushed walnut pieces, if using.
Serve with your favourite fruit and crackers and enjoy! Leftover ricotta can be stored in the fridge in a sealed container for up to 2 days.