In a large bowl, mix the flour, warm water, olive oil, and salt until a smooth and elastic dough is formed. Knead for 5 to 8 minutes. Cover and let rest for 30 minutes.

Blanch the spinach in boiling water for 1 minute, drain and squeeze out excess water. Finely chop.

In a bowl, mash the tofu with a fork. Add the chopped spinach, minced garlic, nutritional yeast, salt, pepper, and nutmeg. Mix until well combined.

On a lightly floured surface, roll out the dough to a thickness of 2 mm. Cut the dough into regular circles or squares.

Place a teaspoon of filling in the center of each piece of dough. Lightly moisten the edges with water, place another piece of dough on top, and press to seal.

Melt the vegetable margarine in a pan, add the sage leaves, season with salt and pepper, and let infuse over low heat.

Bring a large pot of salted water to a boil. Once the water is boiling and the sauce is ready, start cooking the ravioli for about 5 minutes, until they are tender. Keep a close eye on them.

Drain the ravioli and transfer them directly into the pan with the sauce to coat, or arrange them on plates and drizzle with the sauce, as preferred.