Ingredients
For pastry dough
4 cups flour
3 tablespoons sugar
4 tablespoons olive oil
1 cup sweet white wine
For filling
about 1/2 cup "Crema Pasticcera" (thick Italian-style lemon-flavored custard)
about 1/4 cup sour cherry jam
For egg wash
1 egg, beaten
Directions
Work pastry dough ingredients into a firm but malleable dough (If the dough is too hard, add a touch more wine).
Knead for about 10 minutes.
Form into a ball, wrap with plastic wrap and let it rest in a cool place for about 1/2 hour.
Roll out the dough to about 1/8 inch thick (a pasta maker can be used for the rolling).
Cut out squares -- about 2 1/2 inches in diameter (Do a few at a time as the dough might dry out making it harder to seal the sweet ravioli).
Put about 1 1/2 teaspoons of the custard on each square or circle and then top with about 1/2 teaspoon of jam.
Place a matching pastry panel on the filling.
Seal the edges with a fork.
Arrange on a well-greased cookie sheet (or one lined with parchment paper).
Brush the tops of the sweet ravioli with the beaten egg.
Bake in a pre-heated 350 degrees F oven until golden brown -- about 20 minutes.
Notes
Nowadays "bocconotti" cookies seem to come in a variety of shapes and styles. The images that pop up on google for this word show all sorts of cookies that go by this name. The one common factor is that they all have some kind of filling in them. For those who like sweet ravioli cookies this might be an interesting recipe to try, though this recipe is not all that easy to do, as the custard, no matter how thick, can easily get out and ruin the look of the sweet. Comments and photo: Mary Melfi. | 
