how important is "fresh" ricotta?

i mean really? is fresh ricotta really all that different from the ricotta that one would buy in the grocery store? perhaps it is since in my recipe book it says that the ricotta should be crumbly.... huh? ricotta is crumbly? like feta? oh boy. last night i made peas, bacon, and ricotta sauce (page 163) over fusilli pasta. it was tasty except for the fact that i don't like peas, particularly frozen ones and that fact that my ricotta was not crumbly. should i try this one again? nope, i think we consider this one checked off until someone convinces me that the fresh stuff makes ALL the difference in the world. has anyone every had it? does anyone read this thing.... other than my brother in japan - which is really cool that he does. it made me smile when he emailed. i guess there could be a few readers out there and i would never know because even though there are a few blogs that i check on daily (where have you gone "shows" & "movable pockets") i rarely ever comments so how would one know that i was a faithful readers of "sam's blog" (which is lagging a bit); kristina's story; quiver & all nation's. so there you have it - i am a blogger in the truest sense - i like to post & i like to read.... no matter if anyone reads mine. all that to say that we are having pizza for dinner tonight!