1 Put whole-wheat and pastry flours in a bowl. Add eggs, 1 tablespoon olive oil, a pinch of salt and 1 tablespoon water. Beat with the dough hook of a hand mixer into a smooth, firm dough (add more water, 1 tablespoon at a time, as necessary).
2 Sprinkle the work surface with pastry flour, turn out dough onto surface and vigorously knead dough with floured hands until smooth and elastic, about 5 minutes. Wrap in plastic wrap and let rest for 1 hour in the refrigerator.
3 Meanwhile, rinse the basil, shake dry, pluck leaves and finely chop. Combine in a bowl with both types of cheese, season with salt and pepper and mix well.
4 Remove the dough from refrigerator and cut in half. Roll out 1 piece on floured surface into a square, about 20 x 20 cm (approximately 8 x 8 inches). Repeat with other dough piece.
5 Spread cheese mixture evenly over one sheet of dough, leaving a 1.5 cm (approximately 1/2-inch) border all around.
6 Place second piece of dough on top, pressing edges to seal.
7 Use a ravioli wheel to imprint dough into squares.
8 Use a pizza cutter to cut into squares. Sprinkle a baking sheet with semolina, then place ravioli on top and sprinkle with semolina.
9 Peel the onions and cut into thin rings. Rinse endive, shake dry, cut into quarters and remove core. Bring a pot of salted water to a boil.
10 Heat the remaining oil in a pan over medium heat. Cook onions until translucent, stirring frequently, 2-3 minutes. Add endive and cook until wilted, about 2 minutes more. Season with salt and pepper and stir in honey.
11 Cook ravioli in a pot of boiling salted water until they rise to the surface, about 3 minutes. Lift out with a skimmer and drain well. Serve with the endive mixture.