Pulse flour in a food processor.

Add egg yolks, egg, milk, and olive oil; process until a dough forms.

Knead the dough until smooth (about 2 minutes).

Flatten into a disk, wrap in plastic, and let stand for at least 30 minutes.

Cut the dough into 4 equal pieces; work with one at a time, keeping the rest wrapped.

Flatten with hands and run through a pasta machine until thinnest setting.

Cut pasta sheet into six 3 1/2-inch squares.

Transfer squares to a floured baking sheet and cover with plastic wrap.

Repeat with 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 rectangle.

Press lightly around the filling to release any air.

Repeat with remaining pasta and cheese.

Trim the ravioli edges with a fluted pastry cutter to seal.

Transfer ravioli to a floured baking sheet, cover, 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 until al dente.

Meanwhile, melt butter in a large skillet and add orange zest.

Drain ravioli in a colander, reserving a little cooking water.

Add ravioli to the skillet and gently toss with butter to coat.

Transfer ravioli to shallow bowls.

Season with pepper and garnish with grated Pecorino.

Serve immediately.