Bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook according to package instructions until al dente, around 10-12 minutes. Reserve about 1 cup of pasta water before draining.

In a mixing bowl, combine ricotta cheese, lemon juice and zest, olive oil, Parmesan cheese, optional truffle oil, red pepper flakes, salt, and pepper. Mix until smooth and creamy.

Return the drained tortiglioni to the pot over low heat. Pour the ricotta mixture over the pasta and stir gently. Gradually add reserved pasta water until creamy.

Serve topped with fresh basil leaves and more grated Parmesan.