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Chickpea Ravioli, or Cavezune: And finally, A few people have written asking for recipes for chick pea ravioli. Here's a recipe from the Gargano Peninsula, in Puglia.

See Also

Cotto di Fichi

Prune concentrate is easier to make

Ingredients

• 4 1/5 cups (500 g) unbleached all purpose flour
• 1/5 cup (40 g) sugar
• 2 tablespoons olive oil
• Cooked chickpeas, pureed
• Shaved dark chocolate
• A cinnamon stick, shredded
• Cotto di fichi or cooked down grape must (see link below)
• Olive oil for frying

• Prep Time: 90 minutes
• Cook Time: 30 minutes

• Total Time: 120 minutes

Preparation

Combine the flour, olive oil, sugar, and sufficient warm water to obtain a firm, elastic dough. Roll it out into a thin sheet and use a large glass to make disks.

Lay a spoonful of the chickpeas in the center of each disk, together with some chocolate shavings, a little cinnamon, and a teaspoon of the cooked fruit or must. Fold the disks over the filling and tamp down the edges to obtain half moons, which you will want to fry until golden in hot oil.

Drain them on absorbent paper, and dust them with confectioner's sugar.