Preheat your oven to 350°F (175°C) and lightly grease six 6-ounce ramekins with butter.

In a food processor or using a hand mixer, blend the ricotta cheese and granulated sugar together until the mixture is completely smooth and creamy, about 2 minutes.

Add the eggs one at a time, pulsing or beating gently after each addition until fully incorporated.

Mix in the fresh lemon zest, vanilla extract, salt, and cornstarch until the batter is uniform and fragrant.

Divide the ricotta mixture evenly among the prepared ramekins, smoothing the tops with a spatula if necessary.

Place the ramekins into a large roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath.

Bake for 40 to 45 minutes, or until the puddings are set around the edges but still slightly jiggly in the center.

Remove the ramekins from the water bath carefully and let them cool on a wire rack for at least 15 minutes.

Serve the budino warm or chilled, drizzled with honey and topped with fresh raspberries or a sprig of mint.