Ricotta Ravioli with Roasted Garlic

Ingredients

• 1 head of garlic
• Sprinkle of thyme
• 1/4 cup (38 g) hazelnuts, coarsely chopped
• 2 Tbsp (30 ml) olive oil
• 1/4 cup (6 g) sage leaves
• 1 tsp orange zest
• Wine or water for deglazing the pan
• 1 tsp cider vinegar
• 1/2 lb (225 g) ricotta
• 1 egg yolk
• 1/4 cup (25 g) grated parmesan
• 1 Tbsp (2 g) chopped parsley
• 1 tsp fresh thyme
• Salt
• Freshly ground black pepper
• 3 eggs
• Water
• 2 cups plus 2 Tbsp (270g) all-purpose flour
• 1/4 cup (30 g) buckwheat flour
• Step 6 Make the filling: In a bowl, mix the ricotta, egg yolk, parmesan, parsley, and thyme. Season with 1/2 tsp salt and a few grinds of black pepper. Set aside.