In a small saute pan, heat butter until melted, add onions and cook until tender. Add diced mushrooms and cook for 2 minutes. Remove from heat and allow to cool slightly.
Roll pasta dough and cut into rounds using a pasta cutter or biscuit cutter. Place a scant teaspoon of filling in dough and crimp to seal. Do not stack as ravioli will stick and tear. ** you can freeze them on a parchment lined cookie sheet and use at a later date.
For the Sauce
In a small sauce pan heat butter, add almond milk and heavy cream, when heated through add baking blend and whisk to combine. Add cheese and allow to melt, Stir in Sun Dried Tomatoes, Sauce thickens upon standing.