Celliarichijene, recipe by Stefania D’Eusanio

Place flour on a pastry board make a well in the center. Add oil, wine, sugar, baking powder, and lemon zest. Mix well and knead until smooth. Let rest for about an hour.
Divide the dough into several parts and roll out to a thickness of about 2 mm with a rolling pin. Make a row of little piles of filling on the dough, spaced at 5-cm intervals. Fold the dough over the filling and seal. Use a zigzag pastry wheel to cut semicircles. Place unused dough back in bowl. Raise the sealed edge and bring the two points around to meet behind the “belly” of the filling, creating the traditional shape of a tortellino (singular of tortellini). Bake on a cookie sheet in preheated oven at 150-180°C (300-350°F) for 15-20 minutes.

Chop the almonds, dark chocolate, and walnuts and mix them with the grape jam and cinnamon.