1
Wash and dry produce.
Zest and quarter lemon. Trim and thinly slice mushrooms. Halve, peel, and mince shallot. Pick sage leaves from stems; thinly slice leaves until you have 1½ TBSP (3 TBSP for 4 servings). Dice 4 TBSP butter (8 TBSP for 4) into ½-inch pieces. Peel and mince garlic.
In a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice, ¼ tsp salt (½ tsp for 4), and pepper.