Mix all cheeses and lemon peel in a large bowl.

Lightly flour 2 baking sheets.

Mix bread flour and salt in another large bowl.

Mix in beaten eggs.

Rub in butter using fingertips until well blended.

Add water and stir to blend, adding more if the dough is dry.

Knead in bowl until dough comes together.

Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.

Divide dough into 4 pieces.

Roll out 1 dough piece on a lightly floured surface to scant 1/8-inch thickness.

Cut out rounds using a 3 1/2-inch-diameter cookie cutter or biscuit cutter and a sharp knife.

Repeat with remaining dough pieces.

Transfer half of the dough rounds to the prepared baking sheets.

Place 2 level tablespoons of cheese mixture in the center of each dough round on baking sheets.

Brush edges of dough rounds lightly with water.

Cover with remaining dough rounds, pressing firmly on edges to adhere and seal.

Preheat oven to 300F.

Pour enough oil into a heavy large pot to reach a depth of 2 inches.

Heat oil to 350F.

Add 3 to 4 ravioli at a time to the hot oil and deep-fry until golden, turning once, about 4 minutes.

Transfer to paper towels to drain.

Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli.

Place ravioli on a platter.

Drizzle with honey and serve hot.