looked nicely done when the recipe said--browned on top, nicely risen--but a wooden tester came out sopping wet. Did you use a metal or wooden tester? (Batters may not stick well to metal.) Once the top is dry, you can drape a piece of foil over it to prevent it from getting too brown while the middle finishes cooking.

Another possibility is that your ricotta was too wet. Some commercial brands need to be drained a bit to get rid of excess whey. Imported brands are usually dry enough but I generally dump it in a sieve for 5 or 10 minutes anyway just to be safe.