Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking water. In food processor, puree next 4 ingredients and 1/2 cup EVOO. Pulse in Grana Padano; season pesto. In pot, toss pesto, pasta, and 1/2 cup cooking water (or more to taste). Top with seasoned ricotta; drizzle with EVOO.