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Cut top off of garlic head and cover with EVOO and salt. Wrap in foil and roast in oven for 45 minutes at 400. Fine dice the chives and mix with ricotta cheese. Add cooled garlic and combine well. Roll out pasta dough and stuff with filling. Bring water to a boil and salt. Add pasta and cook for 4 to 5 minutes or until pasta floats. Top with marinara of sage butter and serve.
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