To a large stand mixer fitted with a dough hook, add all-purpose flour, semolina flour, and salt. Mix to combine. With mixer running on medium, add eggs, olive oil, and milk. Mix until the dough comes together into a rough ball. It may be necessary to add a little bit of water: put the 2 tablespoons of water into a small cup and add just a splash or two at a time. Wait 10-15 seconds and repeat if the dough still has not come together. (You will be able to tell when it is ready!) Turn out dough onto a smooth flour-covered surface and knead for 1-2 minutes. Cover with saran wrap and allow to rest at room temperature for at least 30 minutes.

Meanwhile, make the filling. Preheat a small skillet to medium-high heat. Melt butter and oil and add pancetta. Cook for 3-4 minutes. Add shallots and cook for 6-8 minutes until the shallots are golden brown and the pancetta is crispy. Transfer mixture to a bowl, draining as much as oil as possible. Add lemon juice, goat cheese, and pepper. Stir to combine. Allow mixture to cool before filling ravioli.

To make soup, heat bacon fat or lard in the bottom of a heavy bottom stock pot or dutch oven over medium-high heat. Once melted, add carrots and onions and sauté until browned and beginning to char, about 18-20 minutes, stirring occasionally. Add garlic cloves and cook 1 minute. Deglaze the pan with white wine, using a wooden spoon to scrape off the baked on bits from the bottom of the pan. Add chicken stock, thyme, bay leaf, salt, and pepper and bring to a boil. Cover the pot and turn the heat down to low-medium. Allow to simmer for 50-60 minutes, until the carrots are fork-tender.

While soup is simmering, fill the ravioli. A larger sized ravioli is ideal for this recipe, approximately 3-4 inches in diameter if possible. While filling the ravioli, bring a large pot of salted water to a boil. (For tips and techniques on filling raviolis, check out this video.

Once the carrots are tender, remove bay leaf and thyme sprigs. Use a blender (I recommend a Vitamix) or an immersion blender to blend the soup until it is smooth. Depending on the thickness of the soup, you can now either add hot water to thin it out, or reduce further over low heat to thicken it for a few minutes. Add cream and stir to combine.

When the salted water has come to a boil, add desired amount of ravioli and cook until they float.

To serve, add ravioli to a wide soup bowl. Ladle soup over top of the ravioli and serve with microgreens and extra heavy cream, if desired.