Moroccan-Spiced Carrot Ravioli

Directions

1. Melt the unsalted butter in a saucepan over medium heat, once the butter begins to melt add the brown sugar. Toss in the diced carrots. Cook for 8 - 10 minutes until they begin to slightly caramelize. Add to food processor once cooked.
2. In the food processor with the carrots, add the lemon juice, cumin, coriander, teaspoon of olive oil and panko. Pulse until a paste is formed.
3. Bring a pot of water to boil. As the pot is beginning to boil, prepare the won ton wrapper ravioli. Place 1/2 T of the carrot paste in the center of one won ton wrapper. Wet your fingers with water and trace the border of that wrapper. Place another won ton wrapper on the top. Seal by running your finger around the border of the wrappers. Use bottom of the fork to form ravioli ridges if desired.
4. Add completed ravioli packets to boiling water. When the ravioli rises to the top it is finished, this usually takes no more than 1-2 minutes per ravioli. Place in pasta bowl to serve. Drizzle with olive oil, sprinkle with fresh parsley and top with lemon zest.