In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, then add the leeks and cook until wilted, 2 to 3 minutes. Discard the garlic and stir in the bitter greens. Season with salt and pepper and cook for 3 minutes.
Pour in the chicken broth and bring to a boil over medium heat. Stir in the ravioli and cook until they float, 2 minutes. Stir in the basil.
Stir the lemon peel into the soup and pass the cheese at table.