Sauté shallots, mushrooms and carrots in olive oil until soft (do not brown)

Place fresh spinach in a glass bowl with 1 tablespoon of water

Cover with a plate and microwave for 1 minute to blanch spinach. Drain.

In a food processor, puree shallot mixture, spinach, soy sauce, ginger, and ricotta (leave slightly chunky).

Place 2 teaspoons of filling in the middle of each square wrap (total of 12) (do not overfill)

Fill a small bowl with warm water

Dip a finger into the water and "paint" a line of water along each side of wrap

Place a second wrap on top, removing the air

Crimp edges together tightly with the tines of a fork

Bring 6 quarts of water to a rolling boil

Turn down heat so that water is gently boiling and add ravioli. I recommend cooking the ravioli in batches so they do not stick together

Cook until the ravioli rise to the top, indicating they are done

Serve immediately with Kikkoman soy sauce, fresh spinach and sesame seeds, if desired