Brown beef mince then add in garlic and onion and finish browning. Drain browned beef, garlic and onion in colander or sieve.
Add oregano and parsley to browned beef, garlic and onion. Stir whisked egg into mixture.
Sift together semolina flour, plain flour and salt. Whisk together the 2 eggs, olive oil and water.
Make mountain of flour on any flat surface and form well in the centre of it. Pour in 1/2 of egg mixture and begin forming dough with 2 fingers while supporting the mound of flour with other hand adding in the rest of the egg mixture once the dough gets going.
Knead dough for 8 to 10 minutes; flouring the surface with semolina as needed. Form dough into a ball and wrap with plastic wrap. Let dough 'rest' in the fridge for an hour or so.
Cut dough into 2 pieces with a knife or dough blade. Roll out dough into thin strips 1mm thick. Fill with mince filling then brush edges with egg wash and close to seal individual ravioli dumplings making sure no air is trapped inside them.
Boil in boiling water for 2 to 5 minutes until ravioli comes to the surface.