cjalsons

These traditional Northern Italian sweet ravioli are a unique and delicious way to serve pasta. These cjarsons are filled with prunes, figs and ricotta and served with melted butter, cinnamon and sugar!

Prune and Fig Cjarsons di Pontebba (sweet ravioli from Friuli)

100 g dried prunes ((3.5 ounces))

100 g dried figs ((3.5 ounces))

250 g fresh ricotta ((8-9 ounces))

tbsp sugar (I used brown sugar)

salt

g flour

milliliters tepid water ((3floz))

Put the flour in a mound on a pastry board or in your stand mixer, add the egg, the water and the salt. Mix and knead until you have a homogeneous dough that is only slightly sticky to touch. Form the dough into a ball and leave it to rest for 20-30 minutes covered with a tea towel or covered in plastic wrap.

Make the dough

In the meantime, in a pan full of hot water, blanch the prunes and dried figs for a few minutes until they are soft, then drain them, chop them quite small. You can use a food processor for this. Then mix the dried fruit with the ricotta and sugar. Add a pinch of salt.

Make the filling

Roll the dough into thin sheets a couple of millimeters thick with a rolling pin or with the help of a pasta machine. Cut out discs of 4 or 6 centimeters in diameter (1.5-2&quot;) using a round pastry cutter or a glass. Keep your pastry board floured while you are making the ravioli so the dough doesn&#x27;t stick to the board.

In the middle of each pasta disc place a little of the previously prepared filling. (about a large teaspoonful). Then wet around the edges with a little water using your finger. Close the discs into half-moons. Press the edges with your fingertips or a fork.

Let the cjarsons rest for about 20 minutes while you boil salted water to cook them.

Cook the sweet ravioli in boiling salted water for 5 minutes. Drain them with the help of a slotted spoon so that they do not break, place them directly on the plates and season with melted butter, sugar and cinnamon

Make and cook your cjarsons (sweet ravioli)

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