Lobster Ravioli with Chorizo

In a small bowl, whisk together honey, 2 tsp olive oil, ¼ tsp chili flakes (we sent more), and a few large pinches of salt. Halve carrots lengthwise. Place carrots on lined baking sheet and toss with honey mixture. Roast in oven until tender, 15-20 minutes.

While carrots roast, melt 1 TBSP butter in a large pan over medium heat (use a nonstick pan if you have one). Add panko and toss to coat. Toast, stirring every now and then, until golden, 3-5 minutes. (TIP: Remove from heat if you sense any burning.) Season with salt and pepper. Remove from pan and transfer to a small plate.

Once water boils, add ravioli to pot. Cook until just tender, 2-3 minutes. Reserve ¾ cup ravioli cooking water, then drain. Meanwhile, add chorizo to pan used for panko over medium heat. Cook, stirring occasionally, until lightly crisped, about 5 minutes.

Add tomatoes, shallot, and garlic to pan with chorizo. Cook, stirring every now and then, until shallot is just softened, about 3 minutes. Pour in 2 tsp vinegar (we sent more) and cook 1 minute. Add cream cheese and ½ cup ravioli cooking water; stir until smooth. (TIP: Add more cooking water, if needed, to create a loose, saucy consistency.) Season with salt and pepper.