Preheat your oven to 180 C/356 F.

Slice the tips off the bulb of garlic. Place on foil, then drizzle generously with oil and season with salt. Wrap in foil.

Roast in the oven for 45 to 60 minutes. Unwrap and squeeze the softened garlic cloves out.

Mash the roasted garlic with a fork.

Alternatively, you can roast the garlic in an air fryer for 20 minutes.

In a large skillet, melt butter over medium heat, stirring until it is brown.

Add the mashed roasted garlic to the brown butter and stir until combined.

Pour in the chicken stock and simmer for 3 minutes.

Add in the heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes or until the sauce thickens.

Add the parmesan cheese and cook until melted. Adjust thickness as needed.

Cook ravioli in salted boiling water according to package instructions. Use a slotted spoon to add cooked ravioli to sauce and mix.

Garnish with fresh parsley. Serve immediately.