In a separate sauté pan, melt two tablespoons of unsalted butter, add two tablespoons of brown sugar and your ground ginger, when the syrup comes together, add the cooked carrots, and toss in the sauce. Cook the brown sugar and ginger syrup down by half. Season with salt and white pepper, cover, and set aside while you finish the ravioli.
To the ravioli you are going to add your cheeses and stir so that it melts evenly.
When I am doing roasted chicken, I always choose bone-in, skin-on chicken. Whether it is chicken breast, chicken thighs, whole chickens, or leg quarters. The reason for choosing the bone-in, skin-on chicken is quite simple, flavor. The skin helps protect the meat from drying out as it cooks, the bone releases flavor into the meat and if you roast it on a rack, the fat under the skin, the only real fat to deal with, is prevented from saturating the meat, making this an extremely healthy choice for a protein component to any meal. Boneless, skinless meats, like thighs and breast are great for stir frying, battering, and deep-frying, and for doing dishes that contain diced meats, like fried rice, pasta dishes, etc. It is important to choose the right meat for the right cooking process, and with this being a roasted dish, bone-in, skin-on chicken is the best.
When doing roasted meats of any kind, it is important that you have your thermometer on hand. Time and temperature are critical to a perfectly roasted meat.