In a large skillet, heat the olive oil over medium-high heat. Add the diced beef tenderloin and cook until browned on all sides, about 3-4 minutes.
Add the chopped mushrooms, shallots, garlic, and thyme to the skillet. Cook until the mushrooms are tender and the shallots are translucent, about 5-6 minutes.
Season the mixture with salt and pepper to taste. Remove from heat and let cool slightly, then stir in the grated Parmesan cheese.
In a bowl, combine the flour, eggs, and olive oil to make the ravioli dough. Knead until smooth, adding water as needed to achieve the right consistency. Cover the dough with plastic wrap and let it rest for 30 minutes.
Roll out the dough into thin sheets using a pasta roller or rolling pin. Place small spoonfuls of the beef mixture onto one sheet of dough, leaving space between each mound.
Place another sheet of dough on top and press down around each mound of filling to seal the ravioli. Use a knife or ravioli cutter to cut out individual ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a small saucepan, combine the red wine and beef broth. Bring to a simmer over medium heat and cook until reduced by half, about 10-15 minutes.
Remove from heat and whisk in the unsalted butter until melted. Season with salt and pepper to taste.
ADVERTISEMENT
