Preheat the oven to 375°F.
Wrap the garlic in aluminum foil, set on the middle oven rack, and roast for 1 hour.
Remove the garlic from the oven and cool until easy to handle.
Separate the garlic into cloves.
Working over the container of an electric blender or food processor, pinch each garlic clove so that the roasted flesh slips out.
Add the ricotta cheese and pepper to the blender and puree by whirling for 10 to 15 seconds.
Transfer to a small bowl and serve.