Preheat oven to 375° F. Place garlic head on a small sheet of foil and drizzle olive oil over cut top. Sprinkle with salt and pepper. Wrap well and place in oven for 45 minutes, or until garlic is soft and browned. Cool.
Make Pasta
Pulse flour blend, tapioca starch, and salt in food processor to combine. Add eggs, egg yolks, and olive oil and pulse until mixture is crumbly and like wet sand. With processor running on low speed, stream in water, one tablespoon at a time, until the dough begins to ride the blade and form a ball on top of the blade. You may or may not use all of the water. Dough should be tacky.
Knead on lightly floured surface into a smooth, round ball and wrap in plastic wrap. Let rest on counter to hydrate the flours for 30 minutes.
Divide dough in half and, using a rolling pin or your hands, roll or flatten to about ¼ inch thickness. Cut this in half and roll each half through pasta roller until desired thickness is achieved (changing the settings on your pasta roller machine as necessary--see video for further details). If you don't have a pasta roller machine, you may roll the pasta dough out on a lightly-floured surface using a rolling pin.
Keep sheets of pasta dough covered with plastic wrap while you make the filling.
Make Cheese Filling
In a food processor or a large bowl, combine all filling ingredients and mix well. Spoon into pastry bag or large ziptop bag with one corner cut.
Fill and Form Ravioli
Lay one sheet of pasta down on your counter. Pipe or dollop one tablespoon-sized portions of the filling approximately one inch from the sides and one inch apart onto pasta sheet. Take a pastry brush or your finger dipped in water and lightly brush all areas of pasta dough with water (in between each tablespoon of filling). Cover with another sheet of pasta dough that's the same size. Press out as much air in between each ravioli.
Using a pastry wheel or ravioli wheel, cut in between each ravioli to form a square. If there's excess dough, you may trim this off and reroll the scraps. Keep individual ravioli covered on a lightly-floured baking sheet in one layer until all ravioli have been filled. If making ahead, well wrap the baking sheet with plastic wrap and freeze until ready to boil.
Boil Ravioli
Drop ravioli into heavily salted boiling water and boil for about 3 minutes, or until desired doneness (ravioli will take less or more time depending on the thickness of your pasta). Serve immediately. For fully frozen ravioli, add a few minutes to boiling time.
Freeze leftover ravioli on a parchment-lined baking sheet in a single layer until solid. Store in a well-sealed container for up to six months.