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Preheat the oven to 400°F.
Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. (Leave the head itself intact with all the cloves connected.)
Trim about ¼ inch off the top of the head of garlic, exposing the cloves inside.
Place garlic in the center of a 6-inch square of aluminum foil.
Drizzle with olive oil, letting the oil saturate the cloves.
Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for 50-60 minutes, or until the garlic cloves are soft and deep golden brown.
Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves. Discard the remaining skin.
Place the roasted garlic cloves in a bowl and use a fork to smash the garlic; set it aside.
In a medium, nonstick skillet over medium heat, melt the butter. Once the butter bubbles (1-2 minutes), begin whisking occasionally to prevent it from bubbling over. Once the butter foams, whisk vigorously until golden brown bits form (5-6 minutes).
To the browned butter, add the mashed garlic, heavy cream, salt, pepper, and parmesan. Whisk to combine.
In a small bowl combine the flour and heavy cream until no lumps are visible and pour the slurry into the sauce. Simmer, whisking constantly, until thickened (3-5 minutes).
Add spinach and stir until wilted (3-5 minutes).
Add cooked ravioli to the skillet and toss to coat.