Take a small saucepan and heat the water with extra virgin olive oil. As soon as it boils, pour the flour inside and mix with a whisk. Then use the wooden spoon until you see the dough coming off the sides of the pan. At this point, remove the pan from the heat and let the mixture cool.
Put the dough into a planetary mixer and add one egg at a time, taking care that the previous one is perfectly absorbed. If you have a pastry bag, transfer the mixture to the pastry bag in order to create balls directly on the baking sheet. Otherwise with a spoon and gently form small regular balls. Cook for 18 minutes at 180°.
The time has come to prepare the filling: pass the ricotta through a sieve, mix it with the icing sugar and add the candied oranges and the chocolate drops.
Then cut the bignè in half once cooked and fill it with the ricotta cream. Decorate it with the remaining icing sugar. And now, enjoy the moment!