Warm the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t burn it, we’re going for perfume, not charcoal.
Stir in the ricotta and cream (or milk) until smooth. Whisk vigorously to avoid lumpy chaos; you want silk, not curdled drama.
Fold in Parmesan and Mozzarella if using. Keep stirring until the cheese melts and the sauce looks glossy and inviting.
Season with salt, pepper, and lemon juice. Add oregano or Italian seasoning if you like a little herbal gossip in your sauce.
Simmer for 2–3 minutes, then taste and adjust. If it’s too thick, splash in a bit more cream or milk. If it’s too thin, simmer a touch longer or add a pinch more cheese.
Remove from heat and let cool just enough to spread. It should be creamy, not lava-hot—no one wants a scorched tongue or a crust that hopes to quit on itself.
