Since freezing is an option, (though texture will likely be affected), you can try freezing the ricotta in smaller containers so that you only thaw the ricotta you need and the rest can stay frozen (though most sources say to use the frozen ricotta with 1-2 months.)

Since freezing is an option, (though texture will likely be affected), you can try freezing the ricotta in smaller containers so that you only thaw the ricotta you need and the rest can stay frozen (though most sources say to use the frozen ricotta with 1-2 months.) The source of information on freezing is the North Dakota State University Food Freezing Basics website:

NDSU food Freezing Basics