In a large skillet, lightly brown the bacon in the oil. Add the onions and caramelize for about 30 minutes over medium to low heat. Season with salt and pepper. Deglaze the skillet with the broth. Reduce until almost dry. Let cool and refrigerate until the mixture is at room temperature.
On a work surface, lay six dough squares at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with a second square of dough and press around the filling to avoid trapping any air bubbles and seal the ravioli. Repeat with the remaining ingredients.
In a large pot of salted boiling water, cook the ravioli, in three batches, in simmering water until al dente or about 4 to 5 minutes. Drain and set aside on an oiled baking sheet.
Meanwhile, in a large skillet, brown the shallots in the butter. Season with salt and pepper. Deglaze with the wine and apple juice and reduce by half. Add the cream. Bring to a boil and reduce by half. Adjust the seasoning. Add the ravioli and heat through gently. Add chicken broth, as needed, if the sauce becomes too thick after adding the ravioli. Sprinkle with chives and Parmesan cheese.