Sausage Ravioli with Sautéed Onions

For the dough: Combine the flour, 3 eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead until smooth. Cover with plastic wrap and let rest for about 30 minutes.

For the filling: Soak the bread in lukewarm water. Peel 1 onion, finely chop and sweat in 1 tablespoon butter until translucent. Trim the spinach, rinse, blanch in boiling salted water, drain, rinse until cold water until cool, drain, squeeze out excess water and chop finely.

Squeeze the excess water from the bread, break into pieces into a mixing and mix with the spinach, sausage, sautéed onion, parsley, remaining egg and marjoram and season with salt, pepper and nutmeg. 

For the ravioli: Divide the dough in 1/2 and roll out each portion thinly on a lightly floured work surface. Spoon small mounds of filling over 1 sheet of dough, around 5 cm (approximately 2 inches) apart. Lay the second sheet of dough over top and press around the mounds to remove the air and seal. Cut into small ravioli and simmer in salted water for 12-15 minutes, or until al dente and the sausage is cooked through.