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1
Preheat oven to 425u00b0F.
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2
Place chicken bones, onion, carrot and celery in a large baking dish. Drizzle with 1 tbsp oil and roast for 1 hour, or until well browned. Transfer to a large stockpot. Add 10 cups water and porcini mushrooms. Bring to a boil then reduce heat and simmer for 2 hours, or until reduced by 1/2. Strain through a fine-mesh sieve into a large heatproof bowl. Discard solids.
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3
Meanwhile, to make the chicken and mushroom filling, heat remaining oil in a medium frying pan over high heat. Add finely chopped mushrooms, garlic and thyme. Cook, stirring, for 5 mins, or until liquid evaporates. Stir in chicken and lemon zest. Let cool. Stir in mascarpone and season to taste.
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4
Dip lasagna sheets briefly in cold water to prevent cracking. Cut 48 - 3 1/4-inch rounds from lasagna sheets. Brush 1/2 the rounds with egg then top with 2 tsp filling. Place remaining rounds over filling and press edges firmly to seal.
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5
Working in batches, cook ravioli in gently simmering salted water for 2 mins, or until ravioli float to the top. Remove with a slotted spoon and cover to keep warm.
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6
Meanwhile, bring chicken stock to a boil. Add cremini mushrooms and spinach. Cook for 2 mins, or until mushrooms are tender. Season to taste.
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7
Distribute ravioli and Parmesan between bowls. Ladle broth over top.
