Directions

1. In a large sauté pan, heat ¼ cup of oil over medium-high flame. Add the sliced button mushrooms and sprinkle with ½ tsp. each of salt and pepper. Sauté until the liquid has evaporated from the mushrooms, about 6 minutes.

2. Add the spinach and sauté for 2 minutes.

3. Transfer the mixture to the bowl of a food processor. Pulse until a coarse texture forms.

4. Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.

5. Lightly flour a baking sheet.

6. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture.

7. 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.

8. Top each with another wrapper and press around the filling to seal the edges.

9. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total.

10. Place the ravioli on the prepared baking sheet and cover with a clean towel.

11. In a large, heavy sauté pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped assorted mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes.

12. Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.

13. Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil.

14. 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).

15. Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.