Roasted Garlic & Rosemary Filling

Shapes:

• Agnolotti & Agnolotti del Plin
• Cappelletti
• Classic Ravioli
• Scarpinocc

Ingredients

• 2 large garlic heads, the tops cut off crosswise to expose the cloves
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 16 ounces (450 grams) full-fat ricotta, drained if needed (or make your own, here)
• 1½ teaspoons minced fresh rosemary (from about 1 large sprig), or to taste

Directions

1. Heat the oven to 400°F/205°C.
2. Place the garlic cut sides up on individual pieces of aluminum foil. Drizzle with olive oil and season with salt and pepper, then wrap tightly in the foil. Place directly on the middle oven rack (or on a baking sheet on the rack). Roast until tender and caramelized, about 45 minutes.
3. When the garlic is cool enough to handle, squeeze the softened cloves into a small bowl and mash into a paste.
4. Combine the garlic, ricotta, rosemary, and a generous pinch of salt and pepper in the bowl of a food processor or mixing bowl. Pulse in short bursts or mix vigorously until creamy and well combined. Adjust seasoning to taste—don’t be shy with the pepper.
5. Transfer the filling to a bowl or piping bag and refrigerate until ready to use.