Melt butter and oil in a large skillet over medium high heat; add garlic and cook 1 minute until fragrant. Add carrots and toss 2 minutes until well coated. Drizzle with honey and orange juice, add half of the orange zest and cook 4-5 more minutes. Season with salt and pepper to taste.
In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Ravioli to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Sprinkle with remaining zest and parsley. Divide Ravioli among plates, and serve.