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Fill a medium saucepan with about 2 quarts of salted water and heat to a slow bowl.
Drain and press a container of extra firm tofu getting out as much liquid as possible.
Crumble the tofu into a large food processor.
Add, salt, pepper, garlic, nutritional yeast, olive oil, and basil.
Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
To make vegan spinach ricotta, thaw the spinach, put it in a colander, press out the water, then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.
Stir in 1 cup of shredded vegan mozzarella cheese into the ricotta mixture.
Lay squares of wonton wrappers flat on the countertop or tray. Put 1 tablespoon of ricotta in the center of the square.
Use a pastry brush or your finger to wet all 4 edges of a square and then set another square on top of it.
Flatten your ravioli a little getting all of the air out of it and pinch the edges firmly with your thumb and index finger to seal them well.
Repeat until you have made all of your ravioli.
Boil 5 ravioli at a time (so you don't overcrowd them, otherwise they will stick together) for 3 minutes until they float.
Remove with a slotted spoon and place on a plate and cover with the warmed sauce of choice. Repeat until all of the ravioli are cooked.