Here's a recipe I saved called Easter Pie Supreme, also known as pastiera. From the Supreme Ricotta co.:

Pasta Frolla (Making the dough)
1 cup flour
2 egg yolks
4 tablespoons milk
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 lb. butter

Sift flour on pastry board. Form pocket in center of flour. Drop egg yolks and butter that's been cut into pieces. With fork, blend in butter, egg yolks and flour. Add sugar, vanilla & just enough milk to hold mixture together. Roll out on lightly floured board, keeping dough in circular shape. Roll from center towards the edges until dough is 1/8" thick. Fit into 10-inch pie plate or spring pan. Save leftover dough for strips to criss-cross the top of pie. Then see filling.

FILLING:
2 lbs. Supreme Ricotta (drained)
2 cups sugar
3 egg yolks
3 egg whites
1 cup boiled milk
1/4 cup chopped citron
1/4 cup chopped orange peel
1 teaspoon vanilla

VARIATIONS:
1 cup drained wheat (soak 72 hrs. & cook 10 mins.)
1 cup drained barley (soak 24 hrs. & cook 10 mins.)
1 cup dry rice (cook 10 mins.) directions below:

Preheat oven to 350F. Drain ricotta. Add sugar, egg yolks and blend together. Add cooled boiled milk; wheat, or barley, or rice; orange peel and vanilla. Blend all ingredients together thoroughly w/mixer. Fold in stiffly beaten egg whites. Pour mixture into lined pie plate or spring pan. Criss-cross top with strips made from remaining pie crust dough. Bake in moderate oven at 350F for one and a half hours or until firm in center.

Also, you might try doing a search for Torta Di Ricotta or a Crostata Di Ricotta.