Step 1

Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.

Step 2

Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.

Step 3

In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.

Step 4

Put on a large pan of water to boil.

Step 5

Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.

Step 6

Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.

Step 7

Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.