Roast the garlic first preheat oven to 400 degrees Fahrenheit and cut off the top third of the garlic bulb. Wrap garlic in foil and roast for 30-35 minutes until the garlic is tender and caramelized. Once done, let it cool to room temperature (it will be very hot).
To make the dough, use a stand mixer or hand mixer and beat the cream cheese and butter together until creamy. Add Parmesan cheese and lemon zest and mix until just incorporated.
With the mixer on low speed, slowly add in the flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated.
Dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
For the filling, squeeze the roasted garlic out of the bulb and into a medium sized bowl. Add the ricotta cheese and chopped herbs and season with salt and pepper. Stir to combine and set aside.
Take one dough-ball out of fridge (leaving others chilled) and on a well-floured surface, roll it to abou a 9-10 inch circle. diameter. Use a circular object to cut into a circle, saving the scraps to roll out another circle.
Spread ¼ cup of the cheese mixture onto the dough in a thin layer, leaving a border. Cut dough into 8 triangles, like a pizza and roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape.
Lower oven temperature to 350 degrees Fahrenheit and place rugelach, seam side down onto a lined baking sheet. Brush with whisked egg and sprinkle each rugelach with sea salt.
Bake rugelach for about 18-20 minutes until lightly golden brown.
Once done, remove from oven and let cool before enjoying.