Cjarsòns are synonymous with Carnia, an area of Friuli Venezia Giulia, Italy's most northeastern region that's the crossroads of the Veneto and Austria. This ravioli, or dumpling, features a potato dough stuffed with a ricotta-based filling mixed with a rich variety of spices, dried fruit, raisins, and aromatic herbs. You can find a sweet and savory version of this specialty in every household and restaurant, and the recipe for this sweet version comes from Rivalpo, a hamlet near the province of Udine.
Cjarsòns recipe
Serves 4
Ingredients:
For the filling
7 oz. potatoes
2 dried figs
1 pinch dried mint powder
1 small onion
2 oz. raisins
1 grated lemon peel
2 Tbsp. sugar
1 tablespoon of cinnamon powder
½ oz cocoa powder
1 large carob, grated
1 egg
For the dough
1 cup all-purpose flour
1 knob butter
½ cup lukewarm water
1 large egg, for brushing
1 pinch of salt
For the dressing
5 oz. unsalted butter
5 oz. smoked ricotta cheese
Method:
Prepare the dough by melting the butter in the warm water with a pinch of salt. Mix it with the flour until smooth and let rest for 20 minutes covered with a cloth.
To make the filling, fry the boiled potatoes in a saucepan and sift in the mint, figs, and raisins, the grated rind of one lemon, the cinnamon, cocoa powder, grated carob, the egg, and sugar. Mix until smooth and let rest for 20 minutes.
On a floured pastry board, roll the dough out thin, forming discs around 3″ in diameter. Brush them with beaten egg, add a spoonful of filling, and close each ravioli by folding them in half and pressing the edges with your fingertips.
Cook the ravioli in boiling salted water until they come to the surface. Using a slotted spoon, transfer them to a baking dish and finish with melted butter and grated ricotta cheese.
Main cover: Tolmezzo, Carnic Alps, Friuli Venezia-Giulia
