Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a gentle boil. Line a baking sheet with aluminum foil. Peel, halve, and finely mince shallot. Thinly slice garlic. Trim ends from chorizo; peel off casings and discard. Cut meat into 1/4-inch cubes.

In a small bowl, whisk together honey, 2 tsp olive oil, 1/4 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 3/4 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 1/2 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.

Gently stir ravioli and half the parsley into pan with chorizo and sauce. Divide between plates. Sprinkle panko over top. Serve with carrots on the side. Garnish everything with remaining parsley.