1. Slice lemon half into slices. Sprinkle lemon slices with salt and microwave on high 1 minute or until softened. Heat oil, pressed garlic and rub in saucepan over medium-high heat 2-3 minutes or until fragrant. Add broth and sugar. Bring to a boil; boil 3-5 minutes. Add cream; cook 1-2 minutes or until mixture thickens slightly. Finely chop lemon slices. Remove saucepan from heat and stir in lemons.
2. Combine cheese, hummus and rub; mix well. Brush 4 wrappers with egg white. Place small scoop of hummus mixture onto each corner of the wrappers, leaving a 1" border around edges. Place remaining wrappers over filling. Press around filling to seal. Cut each wrapper into 4 squares with a fluted pastry cutting wheel.
3. Add 1/2 T of oil to skillet; heat over medium heat 1-3 minutes or until shimmering. Place half of the ravioli in skillet; cook 1-2 minutes or until bottoms are golden brown. Add 1/3 cup water to skillet; cover immediately. Cook ravioli 1-2 minutes or until water is evaporated and ravioli are tender. Remove ravioli. Wipe out skillet; add remaining 1/2 T of oil. Repeat process with remaining ravioli and water. Serve with sauce.