MASH it- DOCTOR it (I added a dash of soy sauce, chopped spring onions, minced garlic, and enough sriracha sauce)...
FILL it, SHAPE it (just a bit of water on your finger suffices for glue with your ravioli)...
SAUTEE
I heated some white wine, vegan butter, lemon juice, and fresh rosemary in a sautee pan until barely a simmer and added the ravioli. Season with dash of sea salt and pepper.
What works best for me is at the last minute cover your pan, it makes the texture of your ravioli kinda sticky, like dumplings, which I heart, and just watch until sauce has thickened and its to your liking.
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