Place the ricotta in a fine mesh strainer set over a bowl. Press down with the back of a spoon to extract as much liquid as possible. Refrigerate until well drained, about 2 hours. Place in a food processor and process until smooth, about 30 seconds. Add the remaining ingredients and pulse to blend, being careful not to over process.
Transfer to a piece of plastic and shape into a log. Wrap tightly and refrigerate until firm, about 2 hours. (Alternately, spoon the cheese into a small decorative bowl, smoothing the top, to serve as a dip.) The cheese will keep, refrigerated, for up to 5 days.
Yield: about 3/4 cup