I did an experiment, prompted mostly by the fact that I had a partial container of ricotta cheese open in the fridge...for over a week. So, I came home and said to Barfycat, "What do I do with this ricotta?" She was no help but after perusing my fridge contents I decided to put together some ricotta cheese puffs.
In a skillet: dab of butter, 1/2 onion diced, 1 clove garlic minced, basil, oregano, S&P.
Mixed up in a bowl: 2/3 package of ricotta (about 5-6 ounces), 1 egg. Then add the skillet stuff and a pile of spinach.
Spooned into a muffin pan:
Baked at 375 for 20 minutes, then put asparagus in to roast for 10 mins at 475: