These sound very very similar to the recipe Alissa posted below, just with wonton wrappers instead of puff pastry. From the Nasoya Web site:
1 pkg of Nasoya® Won Ton wraps
1 (14-oz) pkg of Nasoya® Organic Firm tofu (I omitted)
10 ounces fresh spinach (I doubled this)
15 ounces ricotta cheese
3/4 c grated Pecorino Romano cheese
1 tsp salt
1/2 tsp ground black pepper
(I added pinches of parsley, cayenne and nutmeg)
Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water.
Place tofu in a food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese (and parsley and other spices) and process until smooth, about 30 seconds. Season with salt and pepper.
Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center of each wrap. Do not place filling near the edge (and do not try to get more filling in, which will cause in-oven leakage).
Use a pastry brush dipped in water (or just your fingers) and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your
fingers or the tines of a fork. Brush ravioli lightly with olive oil and bake in 375°(F) oven for 10-12 minutes or until lightly browned.
Serve ravioli with your favorite marinara