Saffron Roast Garlic Cavatelli with Marsala Brown Butter

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For the saffron roast garlic cavatelli: 

1 1/2 cups chicken stock

1 pinch saffron

10 cloves garlic, roasted

1/4 cup ricotta cheese

6 cups flour

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon baking powder

For the marsala brown butter:

8 ounces butter, whole

1 tablespoon garlic, minced

1 tablespoon shallots, minced

2 ounces Marsala wine

1/2 tablespoon basil, chopped

1/2 tablespoon parsley, chopped

1 lemon, juiced

Kosher salt, to taste

Cracked black pepper, to taste

Romano cheese, for garnish