Combine Whole Milk Ricotta Cheese (3/4 cup), Grated Parmesan Cheese (3 tablespoon), Fresh Basil (2 tablespoon), zest from the Lemon (1), Freshly Ground Black Pepper (1/8 teaspoon), and Kosher Salt (1/8 teaspoon) in a bowl.
Arrange the Wonton Wrappers (8) on a work surface and cover remaining wrappers to prevent drying. Moisten edge of the wrappers with the Large Egg (1). Place 1 tablespoon of the ricotta mixture in the center of each wrapper.
Fold each wrapper in half, forming a triangle, pressing well to seal the edges. Cover with a damp towel to prevent drying. Repeat the procedure with the remaining Wonton Wrappers (8), beaten egg, and ricotta mixture.
Bring a large saucepan filled with water to a boil. Carefully add the prepared ravioli to the pan. Cook for 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.
Heat Extra-Virgin Olive Oil (2 teaspoon) in a large skillet over medium heat. Add Garlic (3 clove) and sauté for about 2 minutes.
Add the Fresh Baby Spinach (8 cup) and stir in the remaining Kosher Salt (1/8 teaspoon). Cook just until the spinach is wilted. Stir in the 2 tablespoons of juice from the lemon.
Divide the spinach mixture among 4 plates. Top evenly with the ravioli, remaining Grated Parmesan Cheese (1 tablespoon), Fresh Basil (2 tablespoon), Freshly Ground Black Pepper (2/8 teaspoon), and Extra-Virgin Olive Oil (2 teaspoon).