• To Make the Dough
• Pour the flour onto the pastry board, make a well and add the whole eggs, extra virgin olive oil, white wine and a pinch of salt and work together with a fork.
  
• Pull together into a rough ball, it should be soft but not sticky. Knead well to create a smooth, homogeneous ball and leave it to rest for half an hour. Add extra flour if required.
  

To Make the Filling

• Grate cheeses together and adjust according to your preferred taste,
  
• Add eggs and sultanas and mix well, the filling should not be sticky, roll into balls
  
• Turn oven on to 200 C.

Make the Pastries

• Take the dough a little at a time, roll it out thinly with a rolling pin or using a pasta machine.
  
• Make a thin rectangular sheet and place the cheese balls on the pastry, each far from the other so that you can close the fiadone. The procedure is similar to when making ravioli.
  
• Brush the top part of the ravioli with a beaten egg yolk, make a small hole with scissors or a knife in the top part to act as a steam hole. Bake at 200 C in a fan over for 20 minutes. They are done when they are golden.