Basil-Ricotta Ravioli with Spinach

Wonton wrappers are the secret to these seemingly brand-new macaroni pillows. Don't make fancy creases; just make sure the ravioli is well sealed. Ravioli tastes better with a gentle sauce-here, just drizzle with olive oil and lemon.
Combine the ricotta, 3 tablespoons parmesan, 2 tablespoons basil, zest, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a bowl. Arrange 8 wonton wrappers on the work surface (cover with the remaining wrappers to keep them dry). Moisten the edges of the wrapper with egg. Place 1 tablespoon of the ricotta mixture in the center of each wrapper. Fold each wrapper in half, pressing well to seal the edges. Cover with a damp towel to prevent drying out. Repeat with the remaining wonton wrappers, remaining egg, and remaining ricotta mixture.Bring a large saucepan filled with water to a boil. Carefully place the ravioli in the pan; cook for 3 minutes, stirring occasionally. Remove the ravioli with a slotted spoon.Heat 2 teaspoons of oil in a large skillet over medium-high heat; add the garlic and simmer for 2 minutes. Add the remaining 1/8 teaspoon salt and spinach until wilted. Add the juice. Spread the spinach mixture over 4 plates; evenly arrange the ravioli, remaining 1 tablespoon parmesan, remaining 2 tablespoons basil, remaining 1/4 teaspoon pepper, and remaining 2 teaspoons oil.