To soften the sun-dried tomatoes, put them in a saucepan with a couple of inches of water and bring to a boil. This step is not necessary if you are using oil-packed tomatoes.

Let the sun-dried tomatoes boil and soften for 5 minutes, then turn off and set them aside.

If you need the cream for decorating or filling (sandwiches, canapés, cream puffs, savory pies, etc.), it’s necessary for the ricotta to be firm, not too soft, because otherwise, we might end up with a cream too runny, perfect only as a dip or to dress pasta and rice.

While the tomatoes soften, shell the walnuts and put them in the bowl of an immersion blender. Add the squeezed sun-dried tomatoes, the ricotta (drained of any whey), and the oil.

Blend until you get a smooth, soft cream. If you want it even softer, add another teaspoon of oil or milk.

We can complete the ricotta cream with walnuts and sun-dried tomatoes by seasoning it with a pinch of oregano or chives.

It’s not necessary to add salt, especially if the ricotta cream will dress or accompany already salty or very salty dishes.

The cream can be prepared a day ahead and stored tightly closed in the fridge, in the coldest part, for no more than two days.

The extra idea. To make the cream even more appetizing and intriguing, add some chopped walnuts and pieces of sun-dried tomatoes once the preparation is complete; this way, you’ll create a pleasant contrast of textures.

If the cream hasn’t reached your desired thickness, don’t worry. You can remedy it by adding the crumbled crumb of a slice of bread and blending everything again. Thanks to the bread crumb, the cream will immediately take on a firm and steady consistency.

Bon appetit