Ricotta with Walnut Honey
Divide the ricotta into 4 portions. Wrap each in a kitchen towel or piece of gauze. Wrap up tightly and secure with butcher's twine. Arrange in a large strainer set over a bowl. Cover with a plate and heavy weights then let drain for at least 1 hour in the refrigerator.
Chop the walnuts coarsely. Melt the butter in a frying pan and toast the walnuts until fragrant and golden brown. Mix with the honey. Unwrap the ricotta and serve with the walnut honey.