This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
To prepare the ravioli: Combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer with dough attachment to prepare the dough.
Place dough in a plastic bag and place in the fridge to chill for 30 minutes.
To prepare the filling: Heat vegetable oil in a medium frying pan, add the minced beef and saute until half cooked, add onions, mushrooms and saute for 5 minutes.
Add hot water, MAGGI® Chicken Bouillon, parsley and cook until most of the liquid is absorbed. Remove from heat and allow to slightly cool, mix in mozzarella and set aside.
To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5cm x 5cm square pieces.
Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
Preheat oven to 190 degrees C and position oven rack at mid-level.
Lightly coat the raviolis with the remaining egg mixture and dust with bread crumbs.
Place raviolis on a greased cookie sheet and bake in the oven for 15-20 minutes until top and bottom are lightly golden.
Remove and serve immediately with your favorite dipping sauce