The New York Times offers up a ricotta tart that sounds like it might be a good option for Shavuot:
Also, It occurs to me that the traditional Italian Easter favorite, ricotta pie could be something to do on this holiday too! My very best friend's mother, from South Philly, used to make this pie. And her daughter (raised Catholic and married to a Jew) made it for Passover this year, substituting potato starch for the corn starch. For Shavuot, you can have the real deal!
Anna Gentile's Ricotta Pie
16 oz cream cheese
4 oz ricotta cheese
1 cup milk
1/2 cup sugar
1 tsp vanilla extract (I used one pod, scraped)
2 Tbsps corn starch
Place all ingredients in the blender, blend until smooth (2 min). Pour into greased 7 x 11 Pyrex or two graham cracker crusts. Bake at 325 F, 45 min - 1 hour. Cool in oven for about 1 hour. Top with cinnamon or fruit.