In a Large Sautè pan, heat ¼ cup of oil over a medium-high flame. Add the sliced button mushrooms and sprinkle with ½ teaspoon each of salt and pepper. Sauté until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and sauté for 2 minutes. Transfer the mixture to the bowl of a food processor. Pulse until a coarse texture forms. Transfer the spinach mixture to a large bowl and stir in ⅓ cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.
If you use ravioli with a different filling, omit the toasted hazelnuts and amaretti cookies.
Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. 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. Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.
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. Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.
Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil. 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). Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.
I like to double this recipe and freeze the uncooked ravioli. To make sure they don’t stick together, line a cookie sheet with either wax paper or plastic wrap, arrange a single layer of ravioli on the sheet, freeze for 15 minutes, and then place them into a resealable plastic bag and store in the freezer. When you are ready to serve, toss the frozen ravioli into boiling salted and oiled water and cook for 3 minutes.