In a large mixing bowl, combine the well-drained ricotta cheese, honey, and vanilla extract. Mix until smooth and creamy, approximately 2–3 minutes.

Finely chop the pistachios and fold them into the ricotta mixture until evenly distributed.

Add a pinch of sea salt to the mixture and stir well for another minute.

Using a tablespoon or small cookie scoop, portion out the mixture onto a parchment-lined plate, shaping them into small balls.

Cover the plate with plastic wrap and refrigerate for at least 30 minutes.

Serve chilled and garnish with additional chopped pistachios or a drizzle of honey.