Preheat the oven to 200°C fan.

Cut the aubergine into 2 cm cubes and put on a baking tray with the unpeeled garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Roast for 25 minutes, turning the aubergine halfway through, until golden and soft and the garlic is tender.

Meanwhile, cook the ravioli in a large pan of salted water for 15 minutes. Reserve 80ml of cooking water before draining.

While the pasta is cooking, roughly chop the walnuts and toast in a dry frying pan until fragrant. Set aside.

Melt 30g butter in a large frying pan, squeeze the soft roasted garlic from its skins into the butter. Add 80ml of ravioli cooking water and stir over a low heat to create a light, glossy sauce.

Add the ravioli, roasted aubergine and parmesan, and gently toss to coat, adding another splash of cooking water if needed.

Divide between two plates and scatter with the toasted walnuts and torn basil leaves. Break up the burrata and dot over the plates and serve.