Heat 2 cups of water on stove or in microwave until hot to the touch (approx. 3 1/2 min. in microwave).
After water is heated, put the water in a container that is large enough to hold the rice paper wrappers.
Dip one of the wraps in the water, turning until it is pliable. If if sticks together and will not come easily apart, dip in the water again.
Put the wrap flat on a cutting board and using a round cookie cutter (mine was 3 1/2" diameter), cut three circles.*If you don't mind a not so perfect ravioli, you can get at least one more out of your wrapper.
Spoon about a teaspoon of tofu ricotta in the center. Fold your ravioli over, sealing the edges. If you want a really good sealed ravioli, fold over the excess edge onto itself. Repeat with the other wrappers.
Place raviolis in a steamer and steam for a minute or two. When they are done, rinse the steamer, with raviolis, under cool water. This way you can lift them off the steamer before they cool and stick to it. You don't want that because they will come apart upon removal, especially if you have a metal steamer, like me!*
Spread sun-dried tomato basil pesto on a plate. Lay raviolis on top. Drizzle with marinara sauce, if using.