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1
Place the flour in a large bowl and create a well in the center. Add 3 eggs and 2 tbsp of oil into the well. Bring together with your fingertips or a fork. Once it resembles breadcrumbs, place dough on a floured wooden board or work surface. Knead well, for 8-10 minutes, adding a little water if necessary 1-2 tbsp at a time. Keep the dough moving and turning, until it is silky and smooth, not rough and floury. Return to the bowl and cover with a damp clean tea towel to rest at room temperature.
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2
Meanwhile, to make the filling, place the spinach in a pot of boiling water, cover, and simmer for 5 minutes. Drain. Allow to cool and squeeze out the excess water.
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3
Soak the bread roll in cold water. Squeeze out the excess water and chop finely.
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4
Place the pork, sausage, parsley, bread, 2 eggs, and the spinach into a bowl. Season with salt and freshly ground black pepper and mix to combine.
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5
Split the pasta dough in half and run through a pasta machine so you have two thin strips approximately 6 inch x 2 1/2 feet.
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6
Place the pasta strips on a work surface dusted with flour. Place the meat mixture along one half of each strip leaving a 1/2 inch border (brush the border with a little water). Fold over and seal. Cut each strip into 8 squares and press the cut edges firmly to seal. Place onto a floured baking sheet.
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7
Heat 2 tbsp oil in a large pan and saute the onion slices until golden brown. Set aside.
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8
Bring the stock to a boil, add the ravioli, and cook for 8-10 minutes until cooked through. Divide the ravioli and broth between four bowls. Garnish with the onions and chives.
