2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 (28-ounce) can chopped tomatoes, preferably Italian
4 tablespoons chopped fresh basil leaves, divided
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 pound full fat Ricotta cheese (see note above)
3/4 cup grated Parmesan cheese, Divided
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves
1 1/2 cups all-purpose flour, divided
Grated parmesan or Pecorino Romano cheese, freshly torn basil, and extra-virgin olive oil for serving