Is manouri an appropriate substitute for ricotta salata?

I made some fresh cavatelli over the weekend and plan on making a dish tonight, topping them with roasted tomatoes and eggplant. I was planning on finishing the pasta with ricotta salata. This was unavailable, but the had manouri which seemed to have a similar density. Is this cheese a reasonable substitute for the ricotta salata?

Greg, Hi....

Because manouri is made from the whey of feta it is somewhat more creamy and has a distinctly less salty nature than either feta or ricotta salata. Perhaps appropriate but a better bet might be feta itself, but if the particular feta is very salty to let it soak in cold water for about 10 minutes before use.

Best
Rogov

Thanks, Rogov.