First, in a bowl, add the well-drained ricotta, half a beaten egg, vanilla, a pinch of salt, and sugar. Briefly mix until the ingredients are combined. Cover with plastic wrap and refrigerate for at least two hours. Finely chop the pistachios and combine them in a bowl with the flour and sugar. Mix and set aside. Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and gently shape it into balls with your hands. Dop the balls in the pistachio coating and place them on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 15 minutes. Remove from the oven and carefully transfer the balls to a wire rack to cool. In a small saucepan over low heat, dissolve the honey and water. Stir until the water is completely incorporated. Drizzle the ricotta balls with honey. Garnish with a few chopped pistachios. Let them cool and serve your ricotta & pistachio bites.