1. Preheat oven to 425 degrees F. In a small bowl, blend together the ricotta and parmesan cheese. 2. Spread 1/2 of the cheese filling on a tortilla and sprinkle with half of the basil and tomatoes; place second tortilla on top, spread it with remaining cheese and top with basil and tomatoes; cover with third tortilla. 3. With a sharp knife, cut the layered tortillas into 6 wedges. Place the triangles onto a lightly greased sheet pan and cover loosely with foil. Bake about 15 minutes or until heated through. Garnish with additional chopped tomatoes and basil, if desired.