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. 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 ricotta 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 kale and saute until soft and most of the liquid has evaporated, about 8 minutes and add fresh wants. Divide ravioli between 2 serving plates. Top with shaved Parmiggiano.
For the Spaghetti Aglio e Olio:
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
For the Orecchiette:
Fill a large pot with water and bring to a boil. In a high-sided sauté pan or dutch oven, heat olive oil over medium heat. Add red crash pepper mix it up with a wooden spoon.
Season with salt. Chop the spinach and mushrooms into pieces, rinse well, and add to the oil . Season with kosher salt and cook until tender but still bright green, about 5 minutes. Drop the heat to low and add the tomatoes sauce.
When the pasta water is at a rolling boil, add a handful of kosher salt and then add the pasta, stirring occasionally, until al dente (usually a minute or two shy of the cooking time indicated on the package). Scoop out and reserve a cup of cooking water.
Drain the pasta and add it to the sauce. Stir to combine, adding more cooking water if necessary, along with salt to taste. Transfer to a serving bowl and top with big shavings of Parmigiano-Reggiano.