Vegan Wonton Spinach and Cheese Ravioli

Bring [water] to a boil in a large pot, adding salt (0.25 tsp).

In a bowl, combine and blend vegan feta (4 oz) and vegan ricotta (4 oz) until smooth.

Add vegan parmesan (0.5 cup), spinach (0.5 cup), [lemon zest], pepper (0.5 tsp) and salt (0.25 tsp) to the bowl. Blend until well combined.

Place about 1 tbsp of the filling mixture onto the center of a [vegan wonton wrapper], pressing it into a small circle.

Moisten the edges of the wrapper with water (1 cup). Top with another [vegan wonton wrapper] and press down to seal all four sides. Use a fork to crimp the edges together, ensuring no holes.

Repeat this process until all of the filling mixture is used.

Cook the ravioli in the boiling [water] for minutes (3). Remove with a slotted spoon and drain well. Serve with your favorite spaghetti sauce or vegan garlic butter sage sauce. Start 3m timer

(Optional) To pan-fry: After draining, add a little [oil] to a pan over medium heat. Cook the ravioli for [1-2 minutes] per side, or until golden brown. Start 2m timer