Set a small skillet over medium heat. Add 1 teaspoon olive oil. When hot, add the pepitas. Toast just until the first few start to pop, 2 - 3 minutes. Spoon into a dish and toss with a generous pinch of sea salt. Let seeds cool, then rough chop and set aside.

In a serving dish, stir the remaining olive oil into the ricotta. Add the zest, honey, a 1/4 teaspoon sea salt, and a pinch of pepper. Taste, and adjust salt levels as needed. Top with chopped pepitas.

Serve ricotta dip with fresh figs and seeded crackers. Pair with Mirassou Pinot Noir.