Peel and chop the onion and fry it in 1 tablespoon of oil. Add spinach and 5-6 tablespoons of water. Covered and steam for 10 minutes, open for about 5 minutes. Stir in ricotta. Season to taste with salt and pepper.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat the recesses of a muffin tray (12 recesses) with a little oil. Approximately 1⁄3 Unroll the pasta dough and cut off 6 strips (approx. 14 cm each).
Cut each rectangle in half once and place in the hollows (see tip). Spread the spinach in the hollows. Beat the eggs one by one and put them into 1 trough each. Bake in the oven for about 20 minutes.
For the Gremolata, fry the ham in 1 tablespoon of oil until crispy. Wash parsley and chop finely. Mix with ham and spread on the muffins.