Cjarsons
Cjarsons are the typical ravioli of Collio in Friuli, a dish that perfectly embodies the sweet-savoury tradition of regional cuisine. Filled with ricotta, aromatic herbs, dried fruit and cinnamon, they represent a fascinating balance between contrasting flavours. A festive dish par excellence, symbol of the culinary identity of Friuli-Venezia Giulia.
Preparation
- 1
Prepare the fresh pasta dough by arranging the flour in a well, crack the eggs in the centre and knead until you obtain a smooth and elastic mixture. Wrap in cling film and let rest for 20 minutes.
- 2
Meanwhile, prepare the filling by mixing ricotta, raisins softened in warm water, chopped pine nuts, finely chopped fresh herbs, cinnamon, Parmigiano Reggiano, salt and pepper in a bowl.
- 3
Roll out the pasta with a rolling pin until you reach a thickness of about 1-2 millimetres. Cut out pasta squares of approximately 8 centimetres per side.
- 4
Place a teaspoon of filling in the centre of each square, fold the pasta to form a triangle and then fold the two lower points to obtain the typical cjarson shape.
- 5
Bring a pot of salted water to a boil and cook the cjarsons in small batches until they float and then continue cooking for another 2-3 minutes.
- 6
Remove the cjarsons with a slotted spoon and arrange them on a plate previously dressed with melted butter and crispy sage.
- 7
Complete with a dusting of grated Parmigiano Reggiano and serve hot.
Chef's Tips
You can prepare the cjarsons in advance and freeze them raw on a tray, cooking them directly from frozen by increasing the cooking time by just a few minutes. The filling should remain moist: if too dry, add an egg to the ricotta.