Creating Beef Wellington Ravioli is simple when following these steps:

1. Make the Dough: In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually combine until a dough forms.

2. Knead the Dough: Transfer the dough to a floured surface. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

3. Prepare the Filling: In a skillet, heat some oil over medium heat. Add the mushrooms and sauté until browned. Remove from the heat and let cool.

4. Combine Ingredients: In a bowl, mix the ground beef, cooled mushrooms, Dijon mustard, garlic, thyme, parsley, salt, and pepper until well combined.

5. Roll Out the Dough: Divide the resting dough into four parts. Roll out one portion into a thin sheet using a pasta machine or rolling pin, keeping the rest covered to avoid drying out.

6. Shape the Ravioli: Place small mounds of filling about 2 inches apart on one half of the rolled dough. Lightly brush water around the filling. Fold the dough over the filling and press down to seal.

7. Cut the Ravioli: Use a knife or ravioli cutter to cut the pasta into squares. Ensure each ravioli is well sealed by pressing edges with a fork.

8. Cook the Ravioli: In a large pot, boil salted water. Drop the ravioli in and cook for about 3-4 minutes or until they float to the surface.

9. Make the Sauce: In a saucepan, heat the butter over medium heat. Add the heavy cream and simmer for 5 minutes. Season with salt and pepper.

10. Assemble the Dish: Drain the cooked ravioli and gently toss them in the cream sauce. Serve warm, garnished with fresh herbs if desired.