Mix all ingredients except wonton wrappers until combined well. Place a small portion into the center of a wonton wrapper. Using your fingertips and a bowl of water, wet each of the four edges of the wrapper. Fold up like an envelope, placing the two corners together (see how to fold wontons, style 4).
Note: Cover wonton wrappers with a towel when not in use, and cover all wontons as you complete them, too. This keeps them from drying out.
These raviolis can be cooked immediately (in slowly boiling water with a small amount of olive oil until they float, about 3-5 minutes) or frozen with waxed paper between and boiled as needed (no need to thaw before boiling, they just take 4-6 minutes to cook instead).
Placing the head of garlic on it's side, cut the tops of the cloves off. Place in a small baking dish or ramekin and put some olive oil (about 1 tablespoon) over the top, cut side up. Place in the oven at 450° for 30-40 minutes, until lightly browned but not crispy. Set aside until cooled, and then extract the cloves from their skin by squeezing gently at the bottom of each clove.
Toast the pine nuts in a frying pan for 5-10 minutes, stirring regularly until lightly browned. Move to a dish on the side.
Put the roasted garlic into a large skill with 1 tablespoon of olive oil. Cook for several minutes to loosen up the cloves, mashing slightly while cooking. Add cooked (boiled then drained) ravioli carefully and stir gently with the garlic. Add in the red pepper and cook several minutes.
Take off heat and add baby spinach and herbs. This will let them wilt slightly from the warmth of the pan. Now toss in the Craisins and previously prepared pine nuts, along with the parmesan cheese.
Move to plates and serve with more cheese on top.
Note: you could also add parsley or oregano along with the basil for additional flavors.
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