As for the Mushroom filling

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and salt and pepper to taste. Cook until all the liquid has evaporated from the mushrooms, { 6 minutes}. Add spinach and cook for another 2 minutes. Remove from heat and place mixture into a food processor. Pulse until you get a coarse texture. Stir in cream cheese and Parmesan cheese. taste for seasoning and set aside.

Line upyour wrappers or pasta dough shapes. Brush with the egg and water mixture. Using a tablespoon, dollop the filling on each wrapper Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fork, flut the edges. Place ravioli onto a floured baking sheet and keep covered with a linen towel. Set aside.

ok, it is now getting hard to keep up with the posts.