IC - I am so used to my homemade ricotta it's not funny. I love cottage cheese - but 99% of the time I am enjoying cottage cheese it is "salad" style. I love ricotta just plopped on my dish (cold) with my pasta. I love anything with ricotta - ricotta pie, ricotta cookies, ricotta pie, manicotti, ricotta pie, mezzalunas, ricotta pie, ravioli, ricotta pie, lasagna, ricotta pie - oh - did I mention - I love ricotta pie? LOL

Mama, I like both. I grew up with the cottage cheese fillings but now use ricotta most of the time. I have only had a ricotta style cheese cake. The texture was a bit to grainy for my liking. I would love to see some of your recipes. I think ricotta pie that is savory would be really good. I am on a mushroom kick and I am thinking the two would go together very well.

I'm not one that measures for many things. I have to admit - my FAVORITE ricotta pie is a double-crusty, sweet ricotta pie, sometimes with dried fruit in it (sugar, eggs, vanilla).
I also enjoy ricotta with mushrooms, onions and spinach - including eggs, Parmesan cheese, salt, pepper, parsley, possibly with pancetta or ham. With or without crust - don't matter to me.
You can season the ricotta with any herbs or spices, add other cheeses, add soppressata, salami, pepperoni, eggs, etc.

I too love ricotta in pastas... though I have never made homemade ricotta.

I love cottage cheese as well. As a salad- with tuna, or garden veggies, or in jello...

I like cottage cheese plain or used as a filling in cooked items. I never was one to mix fruit into it. I just like it plain with lots of pepper or maybe with a couple slices of a fresh picked tomato.