Place the flours in a mound on your work surface. Make a well in the center, add the eggs and a pinch of salt, and start mixing. Gradually incorporate the flour and knead until you have a smooth, elastic dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, prepare the filling and tomato sauce. In a saucepan, sauté the garlic clove and the chopped half onion in olive oil. Add the tomato purée, season with salt and pepper, and add a few basil leaves. Let it simmer gently for about 10 minutes.

For the filling, combine the ricotta, Parmesan cheese, a handful of chopped fresh basil, a little pepper, and a pinch of salt in a bowl. Mix well until all ingredients are fully combined.

To make the ravioli: Roll out the dough into thin sheets (not too soft). If using a pasta machine, roll to the fifth setting. Use your preferred tool to cut the ravioli shapes—I used a ravioli cutter. Once sealed, place the ravioli on a floured board dusted with semolina flour.

When everything is ready, cook the ravioli in plenty of salted boiling water. Once cooked, drain and gently toss them in a pan with the tomato sauce, being careful not to break them.