Mix all the ingredients of the marinade in a sauce pot and bring to a boil and allow to boil, not too rapidly but gently, for 15-20 minutes. Remove from the heat and allow to cool for a few minutes and then place in a container which will subsequently hold the meat and the marinade. Once the marinade has cooled for about 15 minutes, add the meat, cover the container and place in the refrigerator to marinate overnight.

Remove the meat from the marinade and discard the marinade. Cut the steaks into cubes and process through a meat grinder for ground meat. Once you have ground the meat, brown in a sauté pan until all pink is gone. Remove from heat and set aside to allow it to cool.

Mix all of ingredients for the filling making sure that all ingredients are thoroughly mixed and relatively smooth.

Mix the water and flour together in a small bowl; this is used as“glue” for the ravioli. Place a strip of pasta on a lightly floured surface. Place about 1/2 teaspoon of the filling on the strip about 2” apart leaving about 2” at the end of the strip. Dip your fingertips into the water and flour mixture and then brush, with your fingertips, the edges of the pasta strip and then in between the balls of mixture. Place another sheet of pasta on top and press the edges of the two strips together, also, press in between the balls, pressing as much of the air out as possible. Using a pasta rolling tool, cut into individual ravioli. This tool will securely seal the ravioli. Place the individual ravioli under plastic wrap or simply moisten a dish towel and place under the towel. If using the towel, make sure it is NOT totally wet, but merely moistened. You only want to keep the ravioli from drying out while making the remainder of the ravioli.

Bring 3 quarts of water to a slow boil, salt the water after it has come to a boil. Add as many ravioli as you can without overcrowding them, and boil for about 2 minutes - it will not take the fresh pasta long to cook. Drain and place on a warm platter or bowl. Repeat this process until all the ravioli is cooked.

Cover the ravioli with your preferred sauce, I prefer using my gorgonzola cream sauce, grate fresh parmesan on top, garnish with fresh parsley and serve immediately.