If you're not inclined to make pasta, you can buy gyoza wrappers for these potent Pecorino ravioli; lightly moisten the edges of the wrappers before folding them over the cheese in Step 3.
Slideshow: Perfecting Ravioli
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
4 tablespoons unsalted butter
1 1/4 teaspoons finely grated orange zest
Freshly ground pepper
How to Make It
In a food processor, pulse the flour a few times. Add the egg yolks, egg, milk and olive oil and process until a dough forms. Scrape the dough out onto a work surface and knead until smooth, about 2 minutes. 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.
Cut the dough into 4 equal pieces; work with 1 piece at a time and keep the rest wrapped. Flatten the dough with your hands and run it through successively narrower settings on a pasta machine until you reach the thinnest. Cut the pasta sheet into six 3 1/2-inch squares. Transfer the squares to a lightly floured baking sheet and cover with plastic wrap. Repeat with the remaining pasta dough.
Lay a pasta square on the work surface. 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. Press lightly all around the filling to release any air. Repeat with the remaining pasta and cheese. Using a fluted pastry cutter, trim the ravioli edges to seal them. Transfer the ravioli to a lightly floured baking sheet, cover with plastic wrap and refrigerate for up to 3 hours.
Bring a large saucepan of water to a boil. Salt the water generously, add the ravioli and boil just until al dente.
Meanwhile, melt the butter in a large skillet and add the orange zest. In a colander, drain the ravioli, allowing a little of the cooking water to remain so they don't stick. Add the ravioli to the skillet and gently toss with the butter to coat. Transfer the ravioli to shallow bowls. Season with pepper and garnish with a little grated Pecorino. Serve at once.
The uncooked ravioli can be frozen for up to 1 month.
Two disparate elements—the salty, sharp Pecorino filling and the fruity orange zest garnish—balance the big flavors of a Napa Valley Cabernet Sauvignon or Zinfandel.
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