- Total Time:
- Inactive Prep:
- 4 servings
- 1 pound/450 g fresh sheep's milk ricotta cheese
- Freshly ground black pepper
- Freshly grated zest of 1 lemon
- Extra-virgin olive oil, for drizzling
Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.