Step 1

Place ricotta, lemon zest, basil and the chopped garlic in a large bowl. Season with salt and pepper, then mix well.

Step 2

Lay 16 wonton wrappers on the workbench. Place a heaped teaspoon of the ricotta mixture on each, then gently press a herb sprig on top. Brush edges of wonton wrapper with water, then top with a second wrapper, pressing edges to seal and pushing out as much air as possible.

Step 3

Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and toss in 1 tablespoon oil.

Step 4

Meanwhile, heat the remaining oil in a frypan over medium heat. Add spinach and sliced garlic, then cook, stirring, for 1-2 minutes until just wilted. Add the lemon juice, season, then add ravioli and toss to warm through. Divide among plates and serve sprinkled with pine nuts.