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1
In a large saute pan, heat 1/4 cup of oil over a medium-high flame.
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2
Add the sliced button mushrooms and sprinkle with 1/2 teaspoon each of salt and pepper.
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3
Saute until the liquid has evaporated from the mushrooms, about 6 minutes.
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4
Add the spinach and saute for 2 minutes.
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5
Transfer the mixture to the bowl of a food processor.
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6
Pulse until a coarse texture forms.
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7
Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone.
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8
Season the filling with more salt and pepper to taste.
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9
Lightly flour a baking sheet.
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10
Arrange 3 egg roll wrappers on a cutting board.
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11
Brush with the egg and water mixture.
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12
Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second.
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13
Top each with another wrapper and press around the filling to seal the edges.
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14
Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total.
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15
Place the ravioli on the prepared baking sheet and cover with a clean towel.
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16
In a large, heavy saute pan, heat 2 tablespoons of oil over a medium-high flame.
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17
Add the chopped assorted mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes.
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18
Carefully stir in the marinara sauce and simmer for 5 minutes.
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19
Season the mushroom sauce with more salt and pepper to taste.
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20
Bring a large pot of salted water to a boil.
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21
Add the remaining 2 tablespoons of oil.
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22
Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together).
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23
Using a slotted spoon, transfer the ravioli to 2 plates.
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24
Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.
