In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Beef Filling

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced Chianina beef, season with salt and pepper, and cook until browned. Remove from heat and let cool slightly, then mix in the cubed mozzarella.

Roll Out the Dough

After resting, roll out the dough on a floured surface until thin (about 1/16 inch). Cut into 3-inch squares.

Fill the Ravioli

Place a small spoonful of the beef and mozzarella mixture in the center of each square. Moisten the edges with water, fold over to create a triangle, and press to seal. Trim any excess dough.

Prepare the Brodo

In a large pot, heat the remaining olive oil over medium heat. Add the sliced fennel, diced onion, and chopped mushrooms. Sauté until softened, about 5-7 minutes. Add the beef stock and bring to a simmer.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.

Serve

Ladle the brodo into bowls, add the cooked ravioli, and sprinkle with grated Grana Padano and chopped parsley before serving.