Was the ricotta you were planning to use as a substitute ricotta salata (a dried, aged ricotta) or the ordinary soft creamy ricotta?
I had planned the ordinary soft creamy ricotta. Is that a bad idea?
The ricotta salata will have more of the "sharpness" of the feta (more flavor
, since it is aged), while the ordinary creamy ricotta is more like bland cottage cheese (with very little flavor). This was also my reason for suggesting the various blue cheeses as a substitute, in order to give the dish more flavor. With all the other somewhat strong flavors in the recipe (spicy Italian sausage, thyme, garlic, chili pepper, basil & Greek olives) the mild creamy ricotta will get totally lost, and for all practical purposes will be a waste of money. In addition, the ricotta salata or the various blues, or even Queso Fresco(which translates into "fresh cheese") will have more of the texture
of the feta, and not "mush up" or "turn to cream" as easily when mixed in with the other ingredients.