In a medium mixing bowl, combine cheeses, basil, salt and pepper.
Bring a large pot of salted water to a boil.
Fill cut pasta or ravioli with a heaping teaspoon of cheese filling. Press to seal or use an egg wash (egg white with a tablespoon of water to press and seal. Careful not to allow pasta or wonton wrappers to dry out.
Boil ravioli over medium heat for 3 minutes.
In a saucepan on medium-low heat, bring vegetable stock, garlic, tomato and optional spinach to a simmer.
Toss or drizzle sauce on top of ravioli to serve.
Pasta dough can be made a day ahead, wrapped and refrigerated. Bring the dough to room temperature before proceeding with the recipe.Pasta dough can be stored in the freezer for up to 1 month. Wrap it tightly in plastic wrap before storing it in an airtight freezer safe bag.