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.
Remove the beef from the pan and set aside.
In the same skillet, melt the butter. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
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.
