Vegan Mediterranean Ravioli

1 Make the dough first, sift together the flour and salt in a large mixing bowl. Then make a hole in the center of the flour by pushing most of the flour to the sides. Then pour the olive oil and water into the center. 
2 Start bringing the flour into the center and begin to incorporate the flour and the liquids. Stir until you can't stir any more. Then knead with your hands. If the dough seems a little dry, just continue to knead. Knead until you form a nice smooth ball of dough. It may take a few minutes. 
3 Set the dough aside to rest while you make the ricotta. 
4 Take the half block of tofu and squeeze as much liquid out as you can. I just squeeze it over the sink. Don't worry if it crumbles, you will crumble it any ways. 
5 Add the tofu and the other ricotta ingredients to a food processor. Process, scraping down the sides as needed until the tofu is nice and smooth and resembles ricotta. 
6 Now cut the dough ball into four equal parts. Then roll out the dough on a floured surface until it is as thin as you can get it, but not so thin that it is see through. Check out the picture above. 
7 Cut the dough into small circles, then place about 1-2 teaspoons of the ricotta into the center of a circle. Then a few pieces of sun dried tomato, a few pieces olive and a few pieces of artichoke on top of the ricotta.
8 Place another circle of dough on top of that, then press down on the edges. Then take a fork, and press the fork around the sides to seal it. Repeat with all the dough. 
9 When ready to cook the ravioli, bring a large pot of water to a boil. Boil a few raviolis at a time. Boil for about 2-3 minutes, they will float when they are done. Remove from water and repeat with remaining ravioli. 
10 When ready to serve, heat the vegan butter on medium high in a non stick skillet. Add the ravioli, saute for a minute. Then add whatever veggies you have remaining from the filling. Then pour the extra lemon juice on top. Saute for another minute, then serve!