Ravioli dough: Knead wholemeal flour with eggs, a tablespoon of oil and water to form an elastic but firm dough. Cover the dough with a warm baking bowl, brush it thinly with oil and let it rest for 20 min. During this time, cook the kale filling.
Knead the ravioli dough well, perhaps adding a second tablespoon of oil to make the dough nice and pliable. Roll out the dough thinly on a lightly floured work surface, wheel out squares about 9×9 cm and shape a heaping tsp of the kale mixture in the center of each square. Fold one corner of the dough over the other and press the edges well, e.g. with a fork. In a large, wide saucepan, bring plenty of salted water to a boil and simmer the ravioli, preferably in batches, gently over low heat for 8 to 10 minutes. Keep the ravioli warm to drain.
Kale filling: For the filling of the fresh kale, pluck the leaves from the stems, rinse the leaves, cut them into small pieces, and swirl off the water a little more. Defrost frozen kale only.
Remove the skin from the onion and finely dice. Heat the fat in a wide saucepan, sauté the onion, add the kale and steam. Season the vegetables lightly with salt, steam with the lid on for about 45 minutes and drain in a sieve. Season the kale.
Onion sauce: For the sauce, peel and dice the onions. Heat the fat and cook the onion cubes in it while stirring.
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