In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
Line up 3 wrappers on a cutting board. Brush with the egg and
Water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper 2 on the first row and 2 on the second 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1120.38 Kcal (4691 kJ)
Calories from fat	736.18 Kcal
		% Daily Value*
Total Fat	81.8g	126%
Cholesterol	231.76mg	77%
Sodium	4525.85mg	189%
Potassium	1225.19mg	26%
Total Carbs	71.15g	24%
Sugars	26.1g	104%
Dietary Fiber	6.66g	27%
Protein	24.33g	49%
Vitamin C	19.5mg	32%
Vitamin A	0.1mg	5%
Iron	5.6mg	31%
Calcium	429.8mg	43%

Amount Per 100 g
Calories	207.25 Kcal (868 kJ)
Calories from fat	136.18 Kcal
		% Daily Value*
Total Fat	15.13g	126%
Cholesterol	42.87mg	77%
Sodium	837.22mg	189%
Potassium	226.64mg	26%
Total Carbs	13.16g	24%
Sugars	4.83g	104%
Dietary Fiber	1.23g	27%
Protein	4.5g	49%
Vitamin C	3.6mg	32%
Iron	1mg	31%
Calcium	79.5mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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