In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.

Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper. Moisten edges of the wrapper with water. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.

Bring a large pot of water to boil. Lower heat so water is simmering. Gently add half the ravioli to the water, give a gentle stir so the ravioli don't all settle at the bottom, and cook about 3 minutes. Carefully remove ravioli with a slotted spoon. Repeat with remaining ravioli.

Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.

In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet. Roast 15-20 minutes, stirring halfway through.

Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.