1. Filling: In a blender or food processor, blend extra firm tofu, lemon juice and zest, vegan parmesan, and salt until smooth. Taste and adjust salt as necessary.

2. Dough: In a large mixing bowl, combine all-purpose flour, turmeric, salt, and chopped herbs. Gradually add olive oil and warm water, mixing until the mixture forms a shaggy dough. Knead for 5-7 minutes until the dough is smooth.

3. Assembly: Divide the dough into 4 pieces; roll each piece out very thin. Using stamps or a knife and fork, outline ravioli shapes. Fill each shape with 2 teaspoons to 1 tablespoon of the lemon ricotta filling. Wet the edges with water, fold the dough over the filling, and cut into individual ravioli.

4. Cooking: Bring a pot of salted water to a boil, and gently boil the ravioli for about 5 minutes or until they float. Remove with a slotted spoon and repeat until all ravioli are cooked.

5. Serving: Drizzle cooked ravioli with olive oil, sprinkle with fresh herbs and shaved vegan parmesan. For added flavor, serve with a light vegan lemon-butter or cream sauce if desired.