Other than making penne alla norma, what else can I do with this hunk of cheese?

use it over any kind of pasta, particularly over souther sauces like neapolitan-type ragù or even simple fresh tomato (or cherry tomatoes) suces. The usual procedure: garlic, oil, heat up, add the diced tomato or the cherry tomatoes halved (if they are really tiny, ad them whole, moving them around so that the partially cook before the skin bursts), add a pinch of salt and, if you like it, a bit of red pepper, sauté pasta in the sauce, grate the ricotta on top and buon appetito.