Spinach and Mushroom Ravioli

• 2 tablespoons olive oil
• 6 ounce crimini mushrooms, chopped
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1/4 cup mascarpone
• salt and pepper to taste
• 1 portion pasta dough

In a large saute pan heat oil over moderate heat.  Add the mushrooms and cook for a few minutes until it begins to brown.  Add salt and pepper.  Add spinach and cook for 2 minutes.  Remove from heat and mix in mascarpone.  Place in a food processor and pulse a few times. Roll pasta dough out thin and cut the large strip in half and place on cookie sheet lined with parchment paper.  Put teaspoons of filling spaced out on the dough and cover with the other half.  Cut out squares with a pastry cutter. To cook ravioli, boil a large pot of salted water and cook for 2-3 minutes until the ravioli floats.