In a large pan, add 3 tablespoon of olive oil and "brown" your hamburger dividing it into fairly small pieces. Finely chop basil leaves, garlic and olives (if you need to), add to your meat.
Add thawed crumbled tofu, vegan cream cheese, and lemon juice to the mix and stir together well, let simmer for 3-5 minutes stirring occasionally. Salt and pepper to taste.
Take a won ton wrap wet sides in small bowl of water, spoon mixture into center, take another wrap with wet sides and lie evenly over the top. Seal out the air and fold over edges, sealing them with a fork imprint. Repeat! (as you continue, sprinkle flour over the raviolis so they wont stick!)
Add olive oil to another pan and fry the raviolis until golden brown (this gives a crispy texture to them so they wont fall apart later).
Add spaghetti sauce to a sauce pan put on low heat, as you finish frying the raviolis place them into the sauce keeping them covered.
Once all the pouches have been added let simmer for 2-3 minutes.
Put your plate and enjoy! Cover with veg parmesan, you will love this!