Prepare the pasta, following the recipe for kiwilimon pasta. Leave the pasta sheets very thin (almost translucent). Let them dry for half an hour.
Meanwhile, in a large skillet warm 1/4 cup of olive oil. When hot, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and cook for 2 minutes. Remove from heat and place the mixture in a food processor.
In the food processor, press until the spinach and mushroom mixture has a coarse texture.
Place the spinach mixture in a bowl and add the mascarpone cheese and Parmesan cheese. Rectify the salt and pepper and reserve.
Put the pasta strips on a flat, floured surface and with a round cookie cutter, mark the ravioli along (do not cut, just to guide yourself where to put the filling).
Spoon the spinach and mushroom mixture over each circle marked on the pasta.
Beat the eggs with the water and place with your fingers a border around the ravioli marked with their filling. Fold the pasta lengthwise (covering the fillings) and with your fingers paste the pasta around the filling. With the same round cookie cutter, cut the ravioli and place on a floured tray.
Put 4 liters of salt water to boil and little by little cook the ravioli. Between 2 and 3 minutes each. Remove the ravioli with a spoon with holes and put them in a container covered with aluminum foil so they do not get cold. Continue cooking the rest of the ravioli.
In a pan, heat 1/4 cup olive oil. When it is hot, add the chopped mushrooms and sauté until smooth and most of the liquid has evaporated, about 8 minutes. Put carefully in the tomato sauce and simmer for 5 minutes.
To serve, place 2 ravioli on each plate and put tomato sauce on top, sprinkled with Parmesan cheese.
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