Combine flour, semolina, and eggs to form a dough, then knead for 5 minutes and chill for 30 minutes.
Divide the dough and roll through a pasta machine across multiple settings until thin.
Dust the finished pasta sheets with semolina and set them aside.
Boil, drain, and chop spinach, then mix with ricotta, breadcrumbs, Parmesan, yolk, and nutmeg.
Fry onion and mince, deglaze with wine, then cool and mix with egg, breadcrumbs, and parsley.
Heat stock and butter until foaming, then add sage leaves and cook for 3 minutes.
Sauté garlic and chili in oil, then add tomatoes and season to make the red sauce.
Assemble ravioli by placing fillings on pasta sheets, brushing with egg, and sealing with a second sheet.
Boil spinach ravioli until they float, then toss in the sage butter sauce.
Cook meat ravioli in the tomato sauce until thoroughly heated.
Serve both types of pasta with fresh basil and grated Parmesan.