Using a hand blender, add anchovies, flat leaf parsley and garlic and blitz until well blended.
Add lemon juice and olive oil and blend until combined.
Take the handle off the hand blender and stir in ricotta cheese until you have a creamy consistency.
Season with salt and pepper to taste. You may want to check the flavour before seasoning as the anchovies may have enough salty flavours that you don’t need extra salt for this parsley salad dressing.