Heat olive oil in a large skillet over medium heat.
Add the onion and garlic and cook until softened, about 4 minutes.
Add the ground meat to the skillet and cook until browned, about 5 minutes.
Then add the greens and sauté until wilted, about 2 minutes.
Finally, add the ground nutmeg and salt and pepper to taste. Take skillet off heat, set aside.
MAKING THE RAVIOLI:
In a large bowl, add buckwheat flour and salt, whisk to combine. Make a well in the center of the flour mixture and add egg yolks, egg and olive oil. With a fork, gently beat the egg mixture with out incorporating any of the flour mixture. Now with the fork, begin mixing in the flour mixture, a little at a time, with a stirring motion, until the dough is to stiff to mix with the fork. Turn dough out onto a lightly floured surface, knead and shape dough into a smooth ball.
Working with half of the dough at a time, roll out to a 1/8 inch thickness, then cut into 3 inch circles. Spoon a tablespoon of filling onto the center of a dough circle, then moisten the edges with water. Top with another dough circle and press along the edges until ravioli is firmly sealed. Set aside on a lightly floured surface. Repeat with remaining dough circles and filling.
Bring a large pot of salted water to a boil. Gently slide ravioli into the water and cook, a few at a time, until tender, about 5 to 7 minutes. Remove ravioli from pot with a skimmer, plate, serve with ajvar.