In a small saucepan, combine the milk and butter and heat over low heat, stirring, until the butter is melted then let cool. In a large bowl, combine the flour and semolina and make a well in the center. Pour the butter mixture into the well and stir into the dry ingredients to form a dough.
Turn the dough out onto a floured work surface and knead for 1 minute. Form into a ball, wrap in plastic, and refrigerate for 1 hour.
In a medium bowl, stir together the ricotta, lemon zest, egg, marjoram, yogurt, and pecorino until well blended. Set aside.
In a 10- to12-inch sauté pan, heat the olive oil to 375° F. Meanwhile, with a rolling pin, roll out the dough out on a floured surface to ¼-inch thick. Using a cookie cutter, cut twenty four 3 inch rounds out of the dough. Place 2 tablespoons of the cheese mixture on 12 of the rounds. Cover each one with another round, like a sandwich, and press the edges together to seal.
Working in batches, fry the sebadas until golden brown, about 1 minute. Remove from the oil and drain on paper towels.
Arrange 2 pieces on a plate with a cardoon salad and serve with the warm corbezzolo honey.