Sauté olive oil, garlic, and onions together until onion and garlic are translucent. Add saffron and gently cook for 3-5 minutes.

Grind toasted nuts in food processor. Add mashed tofu and process until smooth. Place in bowl and add lemon juice, miso, dates, and sunflower seeds. Add sautéed onion mixture. Mix thoroughly.

For ravioli pasta wraps: use 1 package wonton wrappers (makes about 40 ravioli). Arrange wrappers on a clean flat surface covered with wax paper. Put 1 teaspoon of filling in middle of wrapper, being careful not to get any filling near edges as it makes sealing process impossible.

Wet edges of wrapper with pastry brush dipped in tepid water. Take another wrapper and lay on top of wrapper and filling. Important step: press firmly around edges on both sides with fork to make sure edges are completely sealed.

Bring water to gentle rolling boil with dash of salt and 1 tablespoon olive oil. Drop 6 raviolis in boiling water, one at a time, and boil 5 minutes or until raviolis float to top.

Use a wire mesh ladle to strain ravioli when done. Toss in bowl with olive oil. Add favorite marinara sauce or a homemade sauce with Roma tomatoes. Garnish with a chiffonade of fresh basil and lemon zest.