Tag: ravioli

Cjarsòns sweets: the real recipe for ravioli from Carnia – Italian Cuisine

Cjarsòns sweets: the real recipe for ravioli from Carnia

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


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.

Recipe Low-fat ravioli with mint goat cheese sauce – Italian Cuisine

Recipe Low-fat ravioli with mint goat cheese sauce

  • 400 g flour
  • 100 g new-born spinach
  • 3 pcs egg yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt
  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmesan cheese DOP
  • mint
  • salt
  • pepper
  • 160 g fresh goat cheese
  • 50 g cicoriette
  • milk
  • mint
  • salt
  • pepper
  • 1 pc clove of garlic
  • butter

For the recipe of ravioli di magro with mint goat cheese sauce, scald the spinach for 1 minute in boiling salted water, drain, squeeze carefully and whisk with eggs, egg yolks and a drizzle of oil. Work them with the flour, until you get a homogeneous paste; shape it into a ball, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour. Flour the work surface and roll the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.
FOR THE FILLING: Dry the ricotta by laying it on kitchen paper. Peel the herbs, blanch them for a few seconds and squeeze them. Chop up a dozen mint leaves. Mix the ricotta with the grated Parmesan, the herbs and the mint, adjusting with salt and pepper.
FOR THE SEASONING: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, freshly ground pepper and some chopped mint leaves. Peel the chicory and sauté in a large pan with a knob of butter, the crushed garlic clove with the peel and a pinch of salt for a couple of minutes.
Prepare the ravioli: distribute small filling nuts in the upper part of the dough, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the filling with the lower part of the pastry and let it adhere well, crushing it around the filling to remove the air. Cut the ravioli with a pastry cutter with a serrated edge. Cook them in salted boiling water, until they come to the surface; drain and let them cook for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and goat cheese sauce.

Cjarsòns: the festival that celebrates the ravioli of Carnia – Italian Cuisine

Cjarsòns: the festival that celebrates the ravioli of Carnia

Appointment Sunday 9 June 2019 in Sutrio, in the Friuli mountains, the feast to know all the Carnic raviolo (and try it in 10 recipes)

The Cjarsòns have distant and exotic roots, a sort of delicious ravioli, a symbolic dish of Carnia, intact Friulian mountains whose valleys have been plowed since time immemorial by trade, passage of people, cultures and ideas from the Adriatic Sea to the Alps, to the current Carinthia and Bavaria. Their origin is linked to cramârs, i spice peddlers which, from the 1700s, crossed the Alps on foot to sell their precious and exotic merchandise purchased in Venice and placed in crassigne in Germanic countries, a sort of small wooden chest of drawers that they carried on their shoulders like a backpack. When they returned home, it was a big party and the women prepared the Cjarsòns, a potato-based pasta with ricotta-based filling mixed with a very rich variety of ingredients: spices, dried fruit, sultanas, oriental aromas, aromatic herbs … in short remained at the bottom of the drawers of the crassigne.
Even today in Carnia there are many Cjarsòns' recipes, whose filling varies not only from country to country but also from family to family; they are counted beyond 50 variations. Every housewife, every restaurant has its own, making the best use of the pantry and combining the freshest ingredients such as apples, potatoes, spinach, raisins, mint and spring herbs. Final touch, the dressing: a simple sprinkling of scuete fumade (smoked ricotta) and ont (melted butter).

This dish is dedicated in June every year to Sutrio (a village at the foot of Mount Zoncolan) la party "The Cjarsòns, the tradition of Carnia". This year the appointment is for Sunday 9 June. Strolling among the 10 islands of tasting prepared in the most characteristic corners of the country, you will be able to taste the unusual flavors of this dish and learn about the different souls that characterize a food of certainly poor origin, but complex and rich in ingredients as a dish of high catering. 10 countries, representing all the Carnia valleys, will each offer their own traditional recipe. They will be able to taste this way savory or sweet cjarsòns, flavored with spring herbs or small flakes of chocolate, with lemon balm and onion or with dried pears and carob, accompanied by the finest wines of great Friulian companies, selected for the occasion.

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