1 tbsp finely chopped fresh basil
2 tbsp baby basil, to serve
600g/1lb 5oz mixed cherry tomatoes, halved
3 garlic cloves, thinly sliced
1 tbsp finely grated lemon zest
1 tbsp flatleaf parsley leaves
1 tbsp finely chopped fresh thyme
150²µ/5½´Ç³ú plain flour, plus extra for dusting
freshly ground black pepper
60ml/2fl oz extra virgin olive oil
1½ tsp sea salt flakes
3 free-range eggs, beaten
80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated
360g/12oz ricotta