Take your ricotta and add powdered garlic and grated parmesan cheese, with additional salt and pepper to taste. This is your filling.
Follow the steps documented in the previous recipes for ravioli and use this schedule of turns on your hand crank pasta maker. Run through the past maker on the following settings: 7 (3 times), 6 (3 times) 5 (3 times) 3 (5 times) 2 (2-3 times).
My Comments: I froze my ravioli because t was so hot in my house, I thought they needed some time in the cold to set. I layered them in Tupperware using parchment paper between the layers. Next time I make this recipe I would roast or grill the garlic scapes, cool them, and then puree them in the food processor.