In bowl, whisk first 5 ingredients with 1/2 tsp. salt and 1 tbsp. ricotta for batter. In nonstick skillet, heat oil over high. Add batter, dollop with remaining ricotta and bake at 425 degrees until center is set and edges are browned, 20 minutes. In blender, puree remaining ingredients for sauce; season. Slice Dutch baby into wedges; serve with sauce.