Mix the two types of flour together in a bowl with a pinch of salt. In another smaller bowl, mix the yeast with a pinch of sugar and add 50 ml of water. Pour the other 250 ml of water into the bowl with the flour and mix together. Finally, add the contents of the bowl with the yeast and knead vigorously, adding a little oil to make the dough softer. Leave to rest for 30 minutes.

After it has rested, roll the dough out on a floured pastry board or work surface and cut it into fairly regular sized rectangles. Spread a teaspoon of sunflower honey on the surface; it’ll help to "glue" the pecorino that, cut into small cubes (even evenly), you must place in the centre of each rectangle. Lastly take another rectangle of dough and place it on top to close the ravioli, pressing down around the edge with the prongs of a fork. Lay them in an oven dish lined with greaseproof paper, drizzle a little oil over them and cook for 6-7 minutes, in a preheated oven, at 180 °C.

The honey will give the ravioli a nice amber colour, and the cheese will melt and mingle delicately with the honey. They’re delicious for an aperitif or as an appetizer, or they can be transformed into a slightly unusual dessert, sprinkled with icing sugar and accompanied by a glass of Vin Santo.