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1
In a food processor, pulse the flour a few times.
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2
Add the egg yolks, egg, milk and olive oil and process until a dough forms.
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3
Scrape the dough out onto a work surface and knead until smooth, about 2 minutes.
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4
Flatten the dough into a disk, wrap in plastic and let stand at room temperature for at least 30 minutes or for up to 2 hours.
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5
Cut the dough into 4 equal pieces; work with 1 piece at a time and keep the rest wrapped.
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6
Flatten the dough with your hands and run it through successively narrower settings on a pasta machine until you reach the thinnest.
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7
Cut the pasta sheet into six 3 1/2-inch squares.
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8
Transfer the squares to a lightly floured baking sheet and cover with plastic wrap.
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9
Repeat with the remaining pasta dough.
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10
Lay a pasta square on the work surface.
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11
Set a piece of cheese 1/3 inch from the bottom edge; fold the top of the square over the cheese to make a neat rectangle.
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12
Press lightly all around the filling to release any air.
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13
Repeat with the remaining pasta and cheese.
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14
Using a fluted pastry cutter, trim the ravioli edges to seal them.
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15
Transfer the ravioli to a lightly floured baking sheet, cover with plastic wrap and refrigerate for up to 3 hours.
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16
Bring a large saucepan of water to a boil.
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17
Salt the water generously, add the ravioli and boil just until al dente.
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18
Meanwhile, melt the butter in a large skillet and add the orange zest.
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19
In a colander, drain the ravioli, allowing a little of the cooking water to remain so they don't stick.
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20
Add the ravioli to the skillet and gently toss with the butter to coat.
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21
Transfer the ravioli to shallow bowls.
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22
Season with pepper and garnish with a little grated Pecorino.
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23
Serve at once.
