Blend all pesto ingredients in food processor, adding enough olive oil to make a smooth paste. Add salt and pepper to taste. Set aside.
Preheat oven to 400 degrees. Coat quartered beets in olive oil and sprinkle with salt and pepper. Wrap garlic cloves in tin foil and place with beets in baking dish. Cook beets and garlic for 45 minutes or until beets are just knife tender.
Place roasted beets, roasted garlic, sage, parmason vegan cheese and pine nuts in food processor. Blend until smooth, adding olive oil to achieve a paste consistency. Fill a won ton wrapper with a spoonful of the beet filling. Wet edges of ravioli with water and place another won ton wrapper on top. Seal edges well. Continue filling won tons until beet puree is gone.
Place won tons into slightly boiling salted water. Cook for only 2-3 minutes or until they float to the top. Careful not to crowd the pot or they will stick together! Place a handful of spinach leaves on each plate and place cooked raviolis on top of spinach. Top each ravioli with a teaspoon of the pesto sauce, a light drizzle of olive oil and toasted pine nuts.
Enjoy!