Baked Burrata Ravioli in Parmesan Broth

Name: Baked Burrata Ravioli in Parmesan Broth
Ingredients: 2 tablespoons olive oil; 1 onion, peeled and quartered; 1 head of garlic, cut in half; 1 teaspoon black peppercorns, crushed; 1 bunch thyme; 3 sprigs parsley stems, leaves removed and reserved; 1 bay leaf, torn; 1 cup white wine; 1 pound Parmesan rinds; 8 cups water; 200 grams Tipo '00' flour; 2 large eggs; 1/2 cup ricotta; 8 ounces burrata; 1/2 teaspoon finely grated lemon zest; 1 pinch freshly grated nutmeg; 1 cup mixed herbs (parsley leaves from above, arugula, chervil, whatever looks good); 2 tablespoons white wine vinegar; 2 tablespoons pistachio oil, or olive oil; 1/2 cup olive oil; Salt; Freshly ground pepper