Step 1 Place spinach into a large heatproof bowl. Pour over enough boiling water to cover and set aside for 30 seconds. Rinse under cold running water, then drain well and squeeze out excess water. Finely chop and transfer back into bowl. Add ricotta, feta, lemon zest and chives and stir to combine. Season with pepper.
Step 2 Place a wonton wrapper onto a clean, dry surface. Place a heaped teaspoonful of the spinach and ricotta mixture into the centre of the wrapper. Brush the edges of the wrapper with a pastry brush dipped in water, fold in half to enclose filling and seal edges. Repeat with remaining wrappers and filling.
Step 3 Place a large saucepan over medium-high heat and add oil. Add garlic and cook, stirring for 30 seconds, then add mushrooms and cook for 3 minutes, or until golden. Add tomatoes, bring to a simmer and cook for 10 minutes, or until thickened. Stir through the chargrilled capsicum strips.
Step 4 Cook the ‘ravioli’ in a large saucepan of boiling water for 3–4 minutes, or until they rise to the surface. Drain well. Toss ‘ravioli’ with the sauce and top with parmesan and micro herbs or fresh basil leaves to serve.