Bread is basically just flour, water, and yeast, so it's pretty hard to make it inedible unless you burn it to a crisp in the oven.
The difference between all-purpose flour and bread flour is gluten strength; if you substitute all-purpose flour then your bread won't rise as high or be as strong; this is a desirable quality in, say, cake, but not bread.
However, AP flour isn't that far off from bread flour in terms of gluten; while cake flour may be as low as 6% and bread flour can be as high as 14%, AP flour tends to weigh in at around 10% or more, which is why it's called "all-purpose". As Michael says, yeast bread is actually not as sensitive to the exact quantities as (for example) most pastries, but it's still better to use a recipe that was actually built around AP flour instead of just trying to substitute it for bread flour.
If you are determined to make the substitution, then I would suggest you try to find some wheat gluten and add a small amount of that to the AP flour. Mathematically, if you assume that you're lacking some 3% protein, then you'd want to add about 1 tbsp of gluten for every 2 cups of flour. It's really not much, though, and if you don't have or can't find wheat gluten then your bread would probably survive anyway with AP flour, it just might be a little denser than you expect.
Whole wheat flour is denser, has more protein and tends to dry out products. To compensate, sift more, do not overmix, and up your wet ingredients slightly. From eHow. TLC confirms that whole wheat flour is higher in protein because it is milled from hard wheat which is naturally higher in protein, and then ground whole wheat flour is 25% higher in protein than all-purpose flour.
Some sites (including TLC) recommend only subsituting out up to half of white flour with whole wheat, except if you're using white whole wheat flour (see below).
My secret weapon is white whole wheat flour, which is lighter than standard whole wheat flour and tastes more like white flour but has the same health benefits as the whole wheat flour we're used to. Because so many people are looking for whole wheat recipes, you may want to try a recipe that is specifically designed for whole wheat flour--both for taste and texture. Try King Arthur Flour for recipes (they make my favorite white whole wheat flour, and they have a recipe for whole wheat biscotti!).
Best Answer
Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta.
Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough feels too dry, add water a tablespoon at a time. Getting the correct hydration comes with practice when making pasta.