This delicious recipe is courtesy of Johanne Killeen and George Germon and can be found in their cookbook, "On Top of Spaghetti."
Taste ricotta. If it needs salt, add up to 1/4 teaspoon. Transfer to a fine-mesh strainer or colander fitted over a deep bowl. Loosely cover and refrigerate for at least 24 and up to 36 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Butter the bottom and sides of a small ceramic baking dish. Coat with a thin layer of salt. Gently turn the cheese out onto the baking dish without disturbing its form. Sprinkle salt lightly over the surface of the cheese to create a protective layer.
Place dish on prepared baking sheet and bake until ricotta becomes a rich nutty brown, 1 to 1 1/2 hours. Cool to room temperature.