Mushroom Spinach Ravioli with Pesto Cream

I'm so proud of myself for creating this recipe! Its so yummy and you'd never guess it is totally vegan!
A food processor is your best friend for this recipe. Start with the pesto to get it out of the way. So, in a food processor add all pesto ingredients from sun-dried tomatoes to parmesan. Add salt and pepper to taste. Process, adding either oil from tomato jar or extra virgin olive oil until it just barely comes together into a paste...or, how ever much you want. Scrape out of food processor and set aside.
*Youll need 1 cup of plain soy milk for creamy pesto!!!-directions later explained*
Rinse out processor. Add mushrooms and pulse chop into small pieces (not too small). On medium heat, saute onion and garlic in a pan with olive oil for about 2 minutes. Add chopped mushrooms and herbs and cook for another couple minutes until mushrooms are cooked through. They will put out a lot of moisture when done cooking, so drain it from pan and set mushrooms aside in a mixing bowl.
Rinse spinach and put in a pot, covered. Wilt spinach, squeeze out all moisture, finely chop it, and add to bowl with mushrooms.
Crumble the tofu into the food processor. Pulse it until it forms into a ball and resembles ricotta vegan cheese. Be careful not to over mix it, it may turn out kinda pasty. It only takes about 5-7 pulses. Add tofu and mozzarella to the mixing bowl and fold everything together until mixed well.
To make ravioli: have a cup of water at hand. Wet finger and moisten all edges of 2 wonton wrap sheets. Spoon about 1 tablespoon of filling into center of 1 won ton and cover with the other sheet. Press edges together, getting out as much air as possible. Wet the edges again and fold rim in half inward. Press with a fork to keep edges sealed. Repeat process until all filling is gone, you may want help to make process faster. (