Cook the pasta according to the package instructions until al dente. Drain, but reserve a cup of the cooking water.
Heat the olive oil in a large pan and sauté the garlic briefly until fragrant (do not let it burn). Add the ricotta and cooking cream, and stir until it forms a creamy sauce. If needed, add some cooking water to thin the sauce.
Stir the chopped basil into the sauce and season with salt and pepper to taste.
Add the pasta to the sauce and mix well so that each strand is coated with the creamy sauce.
Serve the pasta on plates and optionally garnish with some grated Parmesan cheese and a few fresh basil leaves.
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