Goat Cheese Ravioli

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).

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.

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.

Remove the dough from refrigerator and cut in half. Roll out 1 piece on a floured surface into a square 8 x 8 inches. Repeat with other piece of dough.

Spread cheese mixture evenly over one sheet of dough, leaving an approximately 1/2-inch border all around.

Place second piece of dough on top, pressing edges to seal.

Use a ravioli wheel to imprint dough into squares.

Use a pizza cutter to cut into squares. Sprinkle a baking sheet with semolina, then place ravioli on top and sprinkle with semolina.

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.

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.