Fried ravioli filled with walnuts and dates

Method

1. Make the pastry by combining the flour, olive oil and water in a large mixing bowl. Knead until you have a smooth dough, adding a touch more water or flour if needed. Gather up into a ball, cover and chill for 30 minutes. While the dough is resting, finely grind all the filling ingredients together in a food processor.
2. Roll out the pastry as thinly as possible on a floured work surface, then cut into rounds with an 8 cm cutter. Put 1 teaspoon of the filling on to a round and fold in half to make a semi-circle. If the edges don’t stick together first time, brush on a little water to help. Pinch the edges together and continue making all the ravioli with the remaining dough and filling. Use a fork to make indentations to seal them further.
3. Fill a large saucepan halfway with oil and heat the oil until a piece of bread sizzles straight away when dropped in it. Fry the pastries, in batches if necessary so you don’t overcrowd the pan, for 3–4 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Warm the honey in a frying pan, if using, and bathe the pastries in it. Lift out with a slotted spoon and serve on a warm platter.