1) Prepare the pasta. Sift the flour and the semolina, arrange them in a fountain and place them in the center eggs, i yolks and a big pinch of salt. Knead the dough until it is smooth and homogeneous, form a ball, wrap it with cling film and let it rest in the refrigerator for at least 1 hour.
2) Meanwhile, prepare the filling. Obtain the artichoke bottoms, deprive them of the internal hay and gradually wet them with the juice of the lemon so that they do not blacken. Boil them in boiling water salted for 15 minutes and drain. Wash and coarsely chop the herbs. Brown thegarlic whole with 2 tablespoons of oil, then join the herbs, add salt and cook with the lid on for 2-3 minutes. Uncover and let the vegetation water dry. Put the i artichoke bottoms cut into small pieces and the herbs and blend briefly intermittently to obtain a homogeneous but not too fine mixture. Transfer it to a bowl and mix it with the goat, the leaves of the thyme, the grated zest of 1 Orange and a generous grind of pepper.
3) Roll out the pasta into a thin sheet with a machine or a rolling pin and cut out many discs with a 8-10 cm diameter pastry cutter. Arrange one hazelnut of filling on half of the discs and cover with the remaining discs. Press the edges with your fingertips to seal them and then scallop them with a 6 cm diameter wavy cutter. Let the ravioli dry on the generously floured work surface while you prepare the sauce.
4) Prepare the sauce. Squeeze the oranges (even the one you used the zest). Clean the shallots, chop and brown with 3 tablespoons of oil in a large pan. When they are wilted, add the juice of the oranges and let it caramelize over high heat for about 10 minutes (it should be reduced to about half). Join the tomato puree, stir and continue cooking for 10 minutes. Blend about half of the sauce with the hand blender, mix it with the coarse half and tie with the butter. Cook the ravioli in plenty of boiling salted water, drain and toss with the Orange sauce.
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