Fill a large, wide pot with water and bring it to a boil. Meanwhile, stir together the ricotta, 3 tablespoons of the Parmigiano, 1/4 teaspoon salt, and about 10 twists of pepper. Lay out 12 wonton wrappers on your work surface and put 1 tablespoon of the filling in the center of each wrapper. Dip your finger in water and moisten all four edges of the first filled wrapper. Lay another plain wrapper on top; gently press closely around the filling to squeeze out air, and then press the edges tightly to seal the two layers. Repeat with the other wrappers, to make 12 ravioli.

When the water is boiling, add 1 tablespoon salt and the broccoli raab and cook until the florets are barely tender and the stems are crisp-tender, about 2 minutes. Lift out with a slotted spoon and drain. (Keep the water boiling for the ravioli.) Chop the raab roughly into about 1/2-inch pieces; you should have about 1 cup.

Heat the oil in a large skillet over medium-high heat. Add the pine nuts and saute, stirring constantly, until they're deep golden, 1 to 2 minutes. Remove with a slotted spoon and drain on a paper towel. Add the garlic, saute for 30 seconds, and then add the chopped broccoli raab. Add the chicken broth, increase the heat to high, and bring to a boil. Boil until there's about 1/2 cup liquid surrounding the raab. Add the remaining Parmigiano and swirl to blend.

Meanwhile, boil the ravioli until tender, about 3 minutes, moving them around with a spoon so they don't stick together. Carefully drain the ravioli and arrange them in shallow soup plates. Stir the lemon juice into the broth, taste for salt and pepper, and then spoon it and the broccoli raab over the ravioli. Sprinkle with the pine nuts and serve with the lemon wedges to squeeze over.