Cjarsons

Cjarsons or cjalzons are typical ravioli from Carnia, a mountainous area of ​​Friuli-Venezia Giulia.

They were once prepared with what you could find in your pantry. These ravioli, typical of poor cuisine, thus became a typical and particular dish, a mixture of sweet and savory flavors that can be served as a first course but also as a dessert.

The various mountain areas are characterized by various types of dough and filling that alternates with fruit, jam, potatoes, wild herbs and dried fruit. They are served with melted butter and toasted corn flour.

What do you need?

FOR THE DOUGH

• 150 gr of flour 0 or 00

• 1 teaspoon of extra virgin olive oil

• warm water

• 1 pinch of salt to taste

FOR THE CJARSONS FILLING

• 2 big potatoes

• 1 small onion

• 100 g of raisins

• 80 g of cow's milk ricotta

• 2 teaspoons of unsweetened cocoa

• 1 teaspoon of cinnamon powder

• 1 bunch of herbs (lemon balm, mint, parsley, marjoram and thyme)

• salt to taste

• pepper to taste

FOR THE SEASONING

• 50 gr of butter

• 1 tablespoon of smoked ricotta

• corn flour to taste

How to proceed?

Prepare the filling for the cjarsons: boil the potatoes. Once cooked, purée them with a potato masher.

Fry the onion in butter, chop the raisins with all the herbs and add them to the potatoes.

Mix cinnamon, cocoa powder, salt and pepper until a creamy and homogeneous mixture is obtained

Prepare the pasta: gather the flour in a bowl, add a pinch of salt and a teaspoon of extra virgin olive oil. Add the necessary lukewarm water until the mixture is smooth and elastic. Let it rest for 30 minutes under a kitchen towel.

Flour the pastry board and, with the help of a rolling pin, roll out a very thin sheet. Cut out many circles with a round mold with a diameter of 5 - 6 cm. Place 1 teaspoon of filling in the center of each circle of dough.

Fold the cjalsons in half and seal them by pressing with your fingers to form a crescent.

Bring plenty of salted water to a boil and cook the cjarsons in it. Aside, prepare the "sludge": melt some butter. When it starts to sizzle, add the cornmeal and mix.

Once the corn has acquired a nutty color, turn off the heat.