Mix the mushrooms, garlic, parsley, and olive oil in a frying pan and cook on medium low for about 20 minutes. Remove from heat and allow to cool.

Mix the flour and eggs in a bowl or on the counter and season with salt. Knead until a stiff dough is formed, about 5 minutes.

Make the gravy by melting the butter over medium heat and adding the onion. Cook about 5 minutes. Add in the flour and cook 2 minutes. whisk in the stock and wine and bring to a simmer. Simmer on low for 15 minutes to thicken.

Roll out the dough on the thickest setting. Fold it over itself and repeat about 5 times until it comes out smooth. Lower the thickness by one setting and run it though, repeating until you are at the third thinnest setting.

Place the cooled steak on the rolled out pasta. Add the mushroom mixture on top. Brush water around the pasta to help it stick. Add the top layer of pasta and press all around to seal, trying to remove as much air from the inside as possible.

Cut out the rounds with a ravioli cutter.

Boil in salted water for about 3 minutes. Strain

Brush with olive oil and sear on both sides to brown lightly.

Serve with the gravy down first, then the ravioli, then sprinkle with parsley.