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Bring a large pot of salted water to the boil. Add the ravioli and cook according to package instructions, until al dente. Drain, keeping ½ cup of pasta cooking water.
Place the pot back on medium heat. Add the olive oil along with the garlic. Bloom the garlic until fragrant, about 30 seconds. Add the chickpeas, lemon juice, ¼ cup of pasta cooking water and 1 cup of the Parmesan and stir until the cheese has melted, about 2 minutes. Add the ravioli and gently toss until the pasta is warm and coated in the thin lemon sauce, about 1 minute. If it looks dry, add a touch more pasta cooking water and gently toss. Turn off the heat, add the spinach leaves and lemon zest, taste and season with salt and black pepper (if needed), and gently toss until the spinach is wilted.
Divide into four bowls and top with a drizzle of olive oil, a dollop of mascarpone or ricotta cheese, grated parmesan and lots of black pepper.