Bocconotti are typical sweets from the Italian regional cooking, particularly from the abruzzese, pugliese and calabrese, but also roman. In Rome you can find those with ricotta, they look like ravioli and the filling is flavoured with cinnamon and candied peel. I had the chance to watch an episode of "Cuoco gentiluomo" (tr. Gentleman chef) with the chef Alessandro Borghese, he made these wonderful bocconotti in his own way (with chocolate and raisins too) so I've decideded to give it a try. They're not as beautiful as his, besides I didn't have the exact amount of ingredients so I improvised and used, for the shortcrust, one of the recipes by the Simili sisters, where I also added some lemon zest.
For the shortcrust, in a food processor place all ingredients and process until it forms a firm dough. Place it in a polythene bag and leave it in the fridge for 30 minutes to rest. Now prepare the filling. Leave raisins to soak for 10 minutes, then squeeze them a little and dry them up, chop orange candied peel and chocolate. In a bowl beat ricotta with sugar, then add egg yolk, cinnamon, orange candied peel, chocolate and raisins. Make the bocconotti just as you would make ravioli. Divide the pastry in two, then on a lightly floured surface roll them in two different rectangles. Onto the first one, place 6 level tablespoons of ricotta filling, but you can also decide to make more bocconotti, so smaller. Now take the other rectangle of pastry and lay it carefully over the bottom piece of pastry, being careful not to trap too much air. Now gently press the pastry together to seal the squares, then trim the edges and cut the whole lot into little squares using the pastry wheel. Transfer them on a baking sheet covered with parchment paper, brush them with the beaten egg yolk and bake at 170°C (325F-gas mark 3) for 25-30 minutes, or until golden brown.