Ravioli with Onions and Spinach

For the dough: Pile flour on a work surface, make a well in the center and pour in eggs, salt and oil. Use a fork to mix, incorporating flour from the edge. With both hands, knead into a smooth dough. If too dry, add some water. Shape into a ball, cover in plastic wrap and let it rest for 20 minutes.

For the filling: Peel onion and chop finely. Wash scallions and cut into thin rings. Rinse spinach thoroughly, blanch in lightly salted boiling water, rinse with cold water, squeeze well and finely chop the leaves. Cut roll into small cubes and soak in warm milk. Cut bacon into cubes. Melt butter and lightly sauté onion and scallion.

Roll out pasta dough on a lightly floured surface thinly and evenly and divide in half.

Combine finely chopped spinach with onions, squeezed out bread, bacon, sausage meat, eggs and spices and mix well. Over one half of the dough, place piles of 1 tablespoon each of filling and fold second half of the dough over it. Press edges around the filling and cut into rectangles. Place dumplings into boiling broth and cook over low heat about 15 minutes. Season with salt and pepper.

Meanwhile, peel onion, cut into rings, sprinkle with flour and fry until golden brown in plenty of oil. Remove and drain on paper towels.