1. Roast the garlic: Preheat oven to 375°F (190°C). Cut the top quarter off each garlic head to expose the cloves. Place in a small baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Cover tightly with foil and roast for 45-60 minutes until the cloves are deeply golden and completely soft. Let cool until comfortable to handle.
2. While the garlic roasts, prepare the pasta dough: On a clean work surface or in a large bowl, create a mound with the flour and make a well in the center. Crack eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour from the inner edges while beating the eggs. Once a shaggy dough forms, begin kneading with your hands until smooth and elastic, about 8-10 minutes. The dough should be firm but pliable, not sticky. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Prepare the filling: Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add the minced fresh garlic and sauté gently until fragrant and softened but not browned, about 2 minutes. Remove from heat and let cool.
4. Squeeze the roasted garlic cloves from their skins into a medium bowl. Add the sautéed garlic, ricotta, Parmesan, egg yolk, herbs, and nutmeg. Mix thoroughly and season with salt and pepper to taste. The filling should be creamy but hold its shape. Cover and refrigerate until ready to use.
5. Roll the pasta: Divide the rested dough into 4 portions. Working with one portion at a time (keeping others wrapped), flatten slightly and run through a pasta machine starting at the widest setting. Fold in thirds like a letter and run through again. Repeat this folding process 2-3 times on the widest setting to develop structure. Then roll through progressively narrower settings until reaching thickness #5 (medium-thin). You should be able to see your hand through the sheet, but it shouldn’t tear easily.
6. Form the stuffed pasta: Lay the sheet on a lightly floured surface. Place 1 teaspoon mounds of filling along the bottom half of the sheet, leaving 1.5 inches between each mound. Brush the exposed pasta lightly with water. Fold the top half over the filling, pressing firmly around each mound to seal and remove air pockets. Use a fluted pasta cutter or sharp knife to cut between the mounds, creating square or rectangular parcels. Transfer to a floured baking sheet. Repeat with remaining dough and filling.
7. Cook the pasta: Bring a large pot of generously salted water to a gentle boil. While the water heats, prepare the sauce.
8. Make the brown butter sauce: In a large, wide skillet over medium heat, melt the butter. Add the sliced garlic and sage leaves. Cook, swirling occasionally, until the butter solids turn golden brown and smell nutty, about 5-7 minutes. Watch carefully to prevent burning. Remove from heat if it’s browning too quickly.
9. Cook the pasta in batches if necessary to avoid crowding. Gently drop the pasta into the boiling water and cook for 3-4 minutes until they float to the surface and the edges are tender. Using a slotted spoon, transfer directly to the brown butter sauce.
10. Finish the dish: Return the sauce to medium-low heat. Add 1/4 cup of the pasta cooking water and the lemon juice to the brown butter. Gently toss the pasta in the sauce until well coated, adding more pasta water if needed to create a silky consistency. Season with salt and pepper to taste.
11. Serve immediately on warmed plates. Garnish with additional Parmesan, fresh parsley, and red pepper flakes if desired.

Notes:

• For the best texture, use a scale to measure flour precisely
• The pasta can be made and filled up to 24 hours ahead and refrigerated
• For a deeper garlic flavor, increase the roasted garlic; for a brighter note, add more fresh garlic
• Test the filling by cooking a small amount in the microwave to check seasoning
• If you don’t have a pasta machine, roll the dough by hand as thinly as possible

Nutritional Information:

Per serving: Calories: 590, Protein: 24g, Carbohydrates: 55g, Fat: 32g, Fiber: 3g, Sugar: 3g

Storage Tips:

Uncooked filled pasta can be refrigerated for up to 24 hours or frozen for up to 1 month. Freeze on a baking sheet until solid, then transfer to airtight containers. Cook frozen pasta directly from frozen, adding 1-2 minutes to the cooking time. Leftover cooked pasta can be refrigerated for 2-3 days; reheat gently with a splash of water.