Combine ricotta, 3 tablespoons of the Parmesan cheese, 2 tablespoons of the torn basil, lemon zest, 1/8 teaspoon of the pepper, and 1/8 teaspoon of the salt in a bowl.

Arrange 8 of the wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of the wrappers with the beaten egg. 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, 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 2 teaspoons of the olive oil in a large skillet over medium; add sliced garlic, and sauté for about 2 minutes. Add the baby spinach and stir in the remaining 1/8 teaspoon of salt. Cook just until the spinach is wilted. Stir in the lemon juice.

Divide the spinach mixture among 4 plates; top evenly with the ravioli, remaining 1 tablespoon of Parmesan cheese, remaining 2 tablespoons of torn basil, remaining 1/4 teaspoon pepper, and remaining 2 teaspoons of olive oil.