Fried Ravioli with Pecorino and Honey

Make the dough: In a bowl, combine the Type 00 Flour (1 cup), Semolina Flour (1 cup), and Salt (1/2 tsp). Add Water (2/3 cup) gradually and knead until the mixture forms a shaggy dough. Add the Olive Oil (2 Tbsp) and continue kneading until the dough is soft and smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Prepare the filling: In a large mixing bowl, combine the Pecorino Romano Cheese (1 1/2 cups) and Lemon (1 Tbsp) zest.

Assemble the ravioli: Roll out the dough to a ¼ inch thickness. Use a 2-inch cutter to divide the dough into 8 pieces. Place 2 tablespoons of the pecorino filling into the center of 4 pieces of dough. Lightly wet the edges of the dough with water and then place the remaining pieces of dough on top. Use your fingertips to press the ravioli together. Use the tines of a fork to crimp the edges of each ravioli. Refrigerate the ravioli while you heat the oil.

Fry the ravioli: Place the Vegetable Oil (as needed) in a large heavy-bottom pan and heat to 350°F (175°C). Carefully place the ravioli in the oil and fry golden and crisp, about 3 minutes, working in batches if necessary. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

Drizzle with Honey (1/2 cup) and sprinkle with additional lemon zest before serving.