Combine dried apricots, sugar, brandy and mixed spice in a saucepan and bring to the boil. Simmer, stirring regularly, until soft and plump and the liquid has almost all evaporated. Allow to cool. Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and Moro Frutal Extra Virgin Olive Oil, kneading lightly to make a smooth dough. Divide in half and roll out each piece until paper-thin into a large rectangle. Arrange apricots in rows across the pastry, at 5cm intervals, leaving a 2cm border. Brush in between with water. Roll out remaining dough a little larger than the first, and use to cover the apricots, pressing down around each apricot. Use a pastry wheel to cut into square ravioli shapes around each apricot. Place onto floured trays, sprinkle lightly with flour and allow to dry for 15 minutes. Just before serving, heat Moro Delicado Light Taste Olive Oil and deep fry ravioli until golden brown on both sides. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot with vanilla bean ice cream.