In a large skillet, heat the olive oil over medium-high heat. Add the beef tenderloin (or ground beef) and sear it until browned on all sides, about 2-3 minutes. If using whole pieces, chop them into smaller pieces after cooking.
Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8 minutes.
Add the white wine (if using) and let it reduce for a minute. Stir in the thyme, Dijon mustard, and season with salt and pepper. Allow the mixture to cool for 10-15 minutes.
Once the mushroom mixture has cooled, add the beef back into the pan and mix everything together. Allow the filling to cool completely.
2. Make the Pasta Dough:
On a clean surface, pile the flour and create a well in the center. Crack the eggs into the well and add the olive oil and a pinch of salt.
Using a fork, gently whisk the eggs and slowly incorporate the flour from the sides. As the dough begins to form, use your hands to knead it until smooth and elastic, about 8-10 minutes.
If the dough is too dry, add a little water, 1 tablespoon at a time. If it’s too sticky, add more flour. Once the dough is smooth, wrap it in plastic wrap and let it rest for at least 30 minutes.
3. Roll Out the Dough:
Once the dough has rested, roll it out on a lightly floured surface using a rolling pin or pasta machine. Roll the dough thin, about 1/16 inch thick.
Cut the dough into rectangles or circles, depending on the shape of ravioli you prefer.
4. Assemble the Ravioli:
Spoon about 1 teaspoon of the beef and mushroom filling onto the center of each dough piece.
Lightly brush the edges of the pasta with a bit of water (or egg wash). Fold the dough over the filling to create a sealed pocket. Press around the edges firmly to seal the ravioli, and then crimp the edges with a fork for a decorative touch.
Repeat with the remaining dough and filling.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes, or until they float to the surface and are tender.
Use a slotted spoon to remove the ravioli from the water and transfer them to a serving dish.
6. Serve:
Drizzle with a little melted butter or olive oil. Garnish with freshly chopped parsley or thyme and a sprinkle of grated Parmesan cheese, if desired.
