In a medium-sized, heavy-bottomed pot, heat olive oil over high heat and add the onion, garlic, peppercorns, thyme, parsley stems, and bay leaf. Cook until the onion and garlic begin to brown, about 5 minutes. Add the wine and scrape up any brown bits that might have stuck to the pan. Add the Parmesan rinds and water and bring to a boil. Reduce the heat to medium and cook for about 2 hours until reduced by half.
In the bowl of a food processor, combine the flour and salt. Pulse once or twice to mix it together. Then add the eggs one at a time, pulsing between each egg to break it up and fully incorporate it into flour. Meanwhile in a large bowl, mix together the ricotta, burrata, lemon zest, nutmeg, salt, and pepper until well combined. Cover with plastic wrap and refrigerate.
Bring a large pot of salted water to a boil. Add 1/4 cup of olive oil. Prepare a shallow baking pan by filling it halfway with cold water. This will be for the cooked pasta to stop the cooking and keep it from drying out while you prepare the ravioli. When the water is at a boil, add the pasta squares, one at a time. When they float they're cooked. Remove to your prepared pan of water and continue cooking the pasta until all the squares are cooked.Grease a rimmed baking sheet with olive oil.
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