Spinach Ravioli with Fried Onions

For the dough, put all the dough ingredients into a mixing bowl and knead to a smooth dough. Shape the dough into a ball, cover in plastic wrap, and let rest at room temperature for about 20 minutes.

Peel the onion and garlic, and chop finely.

Rinse the baby spinach leaves, blanch, drain, squeeze out the water and chop coarsely.

Trim the porcini mushroom and chop finely.

For the filling, put the bacon in a pan and saute with onion and garlic in it. Add in the mushrooms and saute until there is no liquid in the pan. Stir in the bread crumbs and transfer the mixture to a bowl.

Heat butter in a pan, saute the spinach for a while and remove from heat, let cool slightly. Add in the egg, nutmeg and season with salt and pepper. Add the spinach to the mushroom-bacon mixture and mix gently.

To make the ravioli, roll out the pasta dough thinly and cut into about 12 cm (approximately 5 inch) wide strips, divide the cut strips into two portions.

Then put a tablespoon of the filling over the first half of the dough strips at different intervals. Place the other half of the strips over the strips with filling. Brush the edges with egg yolk and seal. Briefly press firmly and press down between the fillings (preferably with a wooden spoon handle, rolling back and forth). Cut apart the filling portions with a knife or pastry wheel to make individual raviolis.

Cook the ravioli n boiling salted water for about 10 minutes.

For the garnish, peel the onion and cut into rings. Fry the onion rings in hot butter until golden brown. Remove the fried onion from butter and drain on paper towel.