Using a food processor or blender, roughly chop the pistachios. You can also do this by hand, but just be careful not to cut yourself. Transfer the pistachios to a plate.
Slice the figs, keeping them connected at the very bottom.
Spoon honey onto a plate. Dip the figs into the honey, then the chopped pistachios. Place the figs on a serving platter. Repeat with the remaining figs. Carefully spoon a tablespoon of ricotta into the middle of each fig. Drizzle honey and more pistachios on top of the figs. Add the chopped mint and serve immediately.
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