Dust some semolina/flour on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
Roll the dough into about 0.2 cm thin. Cut circles with an 8 cm cookie cutter or a glass.
Fill these circles with a teaspoon of the mushroom filling, and brush the edges with water. Close tightly around the filling and carefully, pressing out any extra air, create a seal around the filling.
Place the ravioli on the semolina/flour covered sheet pan and leave some space between one another, so that they don’t stick together. Keep repeating these steps until all of your dough and filling are finished.
Cook the ravioli in boiling seasoned water, and cook until the ravioli float to the top, after approximately 5 minutes.