To make the pasta dough, mix together the dry ingredients then add the eggs and olive oil, adjust with warm water and mix together well to get the right consistency. Allow to rest covered with cling film while you prepare the filling. Heat the salted butter in a pan and sauté the onion, garlic, fennel and lemon pepper until softened. Add in the chopped artichokes, thyme, season with salt and pepper and continue to cook on very low heat for 10 minutes. Allow to cool down slightly then blend the artichoke mixture into a paste in a food processor. Allow to cool down completely the mix with the ricotta cheese and goat cheese, adjust seasoning and  place into a piping bag. Roll out the ravioli dough with a pasta machine, cut the dough in large circles and pipe the mixture just off the middle, brush the edges of the dough and close to form the tortellaci. Keep the tortellaci on a small dish dusted with semolina, cover and keep in the fridge. On very low heat sauté the garlic and walnuts together with a knob of butter until the butter is lightly browned. Pour in the wine and simmer, then add the cooking cream and reduce by half. Cook the tortellaci in boiling salted water, drain and serve immediately drizzled with the walnut sauce.