In these typical sweet ravioli from Friuli, you can put raisins, cinnamon, dried figs … but also potatoes and onions! Here is the real recipe for making this "dessert" at home
The cjarsòns are the symbolic dish of Carnia: potato dough ravioli with ricotta filling kneaded with a very rich variety of ingredients: spices, dried fruit, sultanas, oriental aromas, aromatic herbs … they are made both sweet and savory and every family, every restaurant and every country has its own recipe. At Rivalpo, part of the municipality of Arta Terme, in the province of Udine, they make them like this, desserts.
Ingredients for 4 people
For the stuffing
200 g of potatoes
2 dried figs
1 pinch of dried mint in powder
1 small onion
50 g of sultanas
1 grated lemon rind
30 g of sugar
1 tablespoon of cinnamon powder
15 g of bitter cocoa
1 large grated carob
1 egg
For pasta
200 g of flour
1 knob of butter
1 glass of warm water
1 egg to brush
1 pinch of salt
For the seasoning
150 g of butter
150 g of smoked ricotta
Preparation
Prepare the dough by mixing the flour well with the warm water in which you have melted the butter and a pinch of salt. Let it rest for 20 minutes covered with a cloth.
To make the filling, fry the boiled and sieved potatoes in a casserole with the minced mint, figs and sultanas, the grated lemon rind, cinnamon, cocoa, grated carob, egg, sugar and stir to form a homogeneous compound; let stand for 20 minutes.
On a floured pastry board, roll out the thin pasta, cut into discs with a diameter of cm. 7, brush them with the beaten egg, place yourself in the center 1 tablespoon of filling, fold and close well pressing on the edges.
Prepare the cjarsons, cook them in boiling salted water until they come to the surface, collect them with a slotted spoon, then place them in a baking dish and season them with melted hazelnut butter, sprinkling them with the grated ricotta.
