Preheat an oven to 320 degrees Fahrenheit and grease a baking dish with softened butter.
Add the onion powder, garlic powder, cream cheese, ricotta, pecorino and ¼ cup mozzarella, in a large mixing bowl, then stir to combine.
Lay out the 12 sheets of fresh pasta, then spread the cheesy mixture evenly on each of them.
Roll each sheet of pasta to form the rondelle, placing them face up in the baking dish.
Place a saucepan on medium heat and add the remaining butter.
Once melted, add the flour and cook it for one minute, stirring frequently.
Gradually pour the milk into the saucepan, continually stirring to create a smooth sauce.
Next, add the mozzarella, Grana padano, salt and black pepper.
Pour the mornay sauce over the rolled pasta and place the baking dish into the oven.
Bake the cheesy rondelli for 20 minutes, allow them to cool for at least five minutes, then serve and enjoy.