Sorry for the late response.
Nothing really special here. Simply put, the day after you have made you ricotta take it out of its container and mill it with some salt and any other ingredient you like. I usually use dried chilie pepper but you can use whatever you like. Once milled but press it in your hands and put back in a mold and keep it there for a day or 2 in you cold room, this will help it keep its shape. After that remove from the mold and keep aging it in you cold room until it has dried and can be cut with a knife. It will be very "buttery" and tasteful.