1. Sift the flour into a large bowl, setting aside 1/3 cup. 2. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the well. 3. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8 minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth. 4. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in a bowl. 5. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm thickness. 6. Place 1 spoonful of filling at regular intervals on the dough. 7. Brush the dough between the filling with water. 8. Roll out the second sheet of dough slightly larger than the first and lay over the first. 9. Using your fingers, seal the ravioli by pressing around each mound of filling. 10. Using a knife, cut the ravioli into individual squares. 11. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes, until they rise to the surface.