Short answer - no they're not really interchangeable. Ricotta is made from whey, which means that it's composed of mostly coagulated milk proteins and milk sugars, and then milkfat can be added back into it after the fact.
Mascarpone is a full-fat cream cheese - it has a very light flavor and added salt is minimal. It's also a very fresh cheese and not pressed or aged at all, which contributes to the smooth texture (along with the high proportion of milkfat - 60-75% )
The problem with ricotta is that it doesn't really have a lot to keep the water portion from separating out, so it can exude a lot of extra moisture whereas mascarpone won't do that nearly as much. Also the texture of ricotta is noticeably grainier and the mouthfeel reflects this.
Ricotta is great for baking because it adds acidity and moisture to the batter for cakes, pancakes, etc. Mascarpone would add a lot of extra unwanted fat in the same application which could break and separate, leaving your finished baked goods greasy. Mascarpone, conversely, is great for fillings like in tiramisù because it stays in place well and the fat in the cheese takes on flavors readily.
If you're going to sub-in something in place of mascarpone, regular block cream cheese would be the best choice (or neufchatel cheese spread). You can whip in some air using an electric hand mixer or stand mixer if you want it to be lighter.
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Mascarpone is a full-fat cream cheese - it has a very light flavor and added salt is minimal. It's also a very fresh cheese and not pressed or aged at all, which contributes to the smooth texture (along with the high proportion of milkfat - 60-75% )
The problem with ricotta is that it doesn't really have a lot to keep the water portion from separating out, so it can exude a lot of extra moisture whereas mascarpone won't do that nearly as much. Also the texture of ricotta is noticeably grainier and the mouthfeel reflects this.
Ricotta is great for baking because it adds acidity and moisture to the batter for cakes, pancakes, etc. Mascarpone would add a lot of extra unwanted fat in the same application which could break and separate, leaving your finished baked goods greasy. Mascarpone, conversely, is great for fillings like in tiramisù because it stays in place well and the fat in the cheese takes on flavors readily.
If you're going to sub-in something in place of mascarpone, regular block cream cheese would be the best choice (or neufchatel cheese spread). You can whip in some air using an electric hand mixer or stand mixer if you want it to be lighter.