Two of my new favorite things to make with ricotta cheese...
Slice a loaf of ciabatta bread into 1/4" slices. Drizzle with olive oil, sprinkle with coarse salt, and stick in the oven to get warm & toasty. Just a little bit crisp around the edges (the idea is to get warm, soft bread—not toast). Season some ricotta with salt & pepper, and spread it onto the warm bread. Top with a kiss of honey.
And, I just discovered this deceptively easy—and incredibly delicious—dessert recipe in the latest issue of Real Simple magazine. It uses only 3 ingredients: 2 (15oz) containers of ricotta, 1 bag of semi-sweet chocolate chips, and chocolate wafer cookies. And there is no baking.
Whip the ricotta with an electric mixer, to get it smooth & airy. Add the melted & cooled chocolate chips and combine thoroughly. Layer the ricotta mixture in a loaf pan, alternating with layers of overlapping cookies. Let chill overnight (for at least 12 hours), and you will end up with a fluffy, cheesecake-esque dessert.