Pecorino Ravioli with Orange Zest
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 3 large egg yolks, lightly beaten
- 1 large egg, lightly beaten
- 1/2 tablespoon milk
- 1 teaspoon extra-virgin olive oil
- One 6-ounce piece of Pecorino cheese, preferably Sardinian or Pecorino Romano, cut into twenty-four 1 1/2-by-1-by-1/8-inch rectangles, plus more for grating
- Salt
- 4 tablespoons unsalted butter
- 1 1/4 teaspoons finely grated orange zest
- Freshly ground pepper
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