Using a small paring knife, make a longitudinal slit down the center of each Medjool date. Carefully remove the pit if they are not already pitted. Gently use your thumbs to open the cavity of the date slightly, creating a little “boat” shape that is ready to hold the filling.
In a small mixing bowl, combine the whole milk ricotta cheese, orange zest, and ground cardamom or cinnamon. Stir the mixture gently until the citrus and spices are evenly distributed. For an extra smooth texture, you can whip the ricotta with a fork for a minute before adding the other ingredients.
Using a small spoon or a piping bag, fill each date with about one to two teaspoons of the prepared ricotta mixture. You want the filling to be flush with the top of the date or slightly mounded for a beautiful presentation. Repeat this process until all twenty dates are filled and ready for the finishing touches.
Sprinkle the finely chopped pistachios over the top of the ricotta filling on each date, pressing down very lightly so they stick to the cheese. Just before you are ready to serve, drizzle the honey over the platter in a decorative pattern and finish with a tiny pinch of flaky sea salt to enhance all the flavors.
