Meat Ravioli with Onions

For the dough: Sieve the flour into the bowl of an electric mixer fitted with a dough hook. Beat in the eggs, salt and oil until it forms a firm, smooth dough. (Add some water if necessary.) Shape into a ball, wrap in plastic wrap and let rest 20 minutes.

For the filling: Meanwhile, tear the bread into pieces and soak in the warm milk. Peel and finely dice 1 onion. Heat the butter in a skillet, and sauté the onion until translucent. Rinse the spinach and  blanch in a pot of boiling salted water until wilted. Drain, rinse under cold water, drain again and squeeze well water and chop finely. Transfer to a bowl. Squeeze the bread and add to the bowl along with onion, meat and egg and mix well. Season well with salt, pepper and nutmeg.

On a floured work surface, roll the dough out evenly and thinly. Cut 6m (approximately 2 1/2-inch) circles. Spoon a teaspoon of filling into the center of half of the circles. 

Dampen the edges, top with another circle of dough and press the edges well to seal. 

When all the ravioli are formed, bring the broth to a boil in a saucepan. Add the ravioli and cook until they bob to the surface and are cooked through, about 8 minutes.

Meanwhile, peel the remaining onions and cut into thin rings. Heat the butter in a skillet and saute the onions, stirring occasionally until browned