- Mix the flour with the egg yolk, wine, extra virgin olive oil and water (around 4 tablespoons)
- With a rolling pin or a sheeter, make a thin sheet
- Divide the dough into disks of 5 or 6 cm in diameter
For the stuffing
- Soak the chickpeas overnight
- Boil the chickpeas
- Pass chickpeas with food mill and then through the sieve
- Melt over low heat the honey and pour the sugar, the essence of cinnamon and chickpeas sieved
- Mix well
- Put a bit of dough in the center of the disk and “seal” with the toothed wheel as per “ravioli”
- Dip the “sweet ravioli” in hot extra virgin olive oil and brown.
- Dry on paper towels
- Sprinkle with powdered sugar (if liked)