Stir together the ricotta, cream cheese, parmesan and nutmeg; season with salt and black pepper.
Place 4 wonton wrappers on a work surface. Center 2 tablespoons of the ricotta mixture on each wrapper. Wet your finger with water and dampen the edges of each wrapper. Cover with the remaining 4 wrappers, pressing out all the air and sealing to enclose.
In a small pan, combine the olive oil, lemon peel and crushed red pepper and warm over low heat. Bring a medium saucepan of salted water to a boil. Add the dumplings and cook for 2 to 3 minutes. Gently drain the dumplings and transfer to a serving plate. Drizzle the warm olive oil on top.