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1
Mix all cheeses and lemon peel in large bowl; set cheese mixture aside.
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2
Lightly flour 2 baking sheets.
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3
Mix bread flour and salt in another large bowl; mix in beaten eggs.
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4
Using fingertips, rub in butter a few pieces at a time until well blended.
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5
Add 1/2 cup water; stir to blend, adding more water by tablespoonfuls if dough is dry.
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6
Knead in bowl until dough comes together.
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7
Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes.
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8
Divide dough into 4 pieces.
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9
Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness.
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10
Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds.
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11
Repeat with remaining dough pieces.
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12
Transfer half of dough rounds to prepared baking sheets.
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13
Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets.
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14
Brush edges of dough rounds lightly with water.
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15
Cover with remaining dough rounds, pressing firmly on edges to adhere and seal.
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16
Preheat oven to 300F.
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17
Pour enough oil into heavy large pot to reach depth of 2 inches.
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18
Heat oil to 350F.
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19
Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes.
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20
Transfer to paper towels to drain.
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21
Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli.
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22
(Can be prepared 1 day ahead.
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23
Cool; cover and refrigerate.
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24
Place on baking sheets and rewarm in 350F oven until heated through and cheese melts, about 10 minutes.)
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25
Place ravioli on platter.
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26
Drizzle with honey and serve hot.
