Ravioli in Broth

For the dough, mix flour with 3 eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead into a smooth dough. Cover the dough and let rest for about 20 minutes.

For the filling, soak bun in water. Peel 1 onion, finely dice and sauté in 1 tablespoon butter. Rinse spinach and blanch in boiling salted water. Then drain, rinse, remove excess water and chop finely. Remove excess water from bun, brea

Divide the dough in half and roll out thinly on a lightly floured surface. Place a tablespoon of filling in regular intervals on one dough half, leaving room between (to end up with ravioli that are 8 x 8 cm or approximately 3 x 3 inches). Lightly beat remaining egg, then brush around filling. Place other dough half on top. Press around filling with your fingers, then cut out ravioli with a pastry wheel.

Add to a pot of boiling salted water, then lower heat and cook gently for about 12 minutes .

Peel remaining onions, cut into rings and fry until golden brown in remaining butter.