Easy Basil Ricotta Ravioli

Combine Whole Milk Ricotta Cheese (3/4 cup) , Grated Parmesan Cheese (3 tbsp) , Fresh Basil (2 tbsp) , 1/2 tsp Lemon (1) , Freshly Ground Black Pepper (1/8 tsp) , and Kosher Salt (1/8 tsp) in a bowl.

Arrange the Wonton Wrappers (8) on a work surface and cover the remaining wrappers to prevent drying. Moisten edge of the wrappers with the Farmhouse Eggs® Large Brown Egg (1) . Place 1 Tbsp 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.

Heat Extra-Virgin Olive Oil (2 tsp) in a large skillet over medium heat. Add Garlic (3 cloves) and sauté for about 2 minutes.

Add the Fresh Baby Spinach (8 cups) and stir in the remaining Kosher Salt (1/8 tsp) . Cook just until the spinach is wilted. Stir in the 2 Tbsp of lemon juice.

Divide the spinach mixture among 4 plates. Top evenly with the ravioli, remaining Grated Parmesan Cheese (1 tbsp) , Fresh Basil (2 tbsp) , Freshly Ground Black Pepper (1/4 tsp) , and Extra-Virgin Olive Oil (2 tsp) .