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

5 from 23 votes

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

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!

Prep Time45

Cook Time15

Course: Dessert, Homemade Pasta

Cuisine: Friuli Venezia Giulia, Italian, Northern Italy

Keyword: cjalsons, Cjarsons, ravioli, ricotta, sweet pasta, sweet ravioli

Servings:

Calories: 486kcal

Author: Jacqui

Ingredients

To make filling

100 g dried prunes (3.5oz)
100 g dried figs (3.5oz)
250 g fresh ricotta (8-9oz)
1 tablespoon sugar I used brown sugar
1 pinch salt

For pasta dough

250 g Italian '00' soft wheat flour (8-9oz) or All-purpose flour
1 egg
1 pinch salt
100ml tepid water (3floz)

Instructions

Make the dough

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 filling

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 and cook your cjarsons (sweet ravioli)

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") using a round pastry cutter or a glass. Keep your pastry board floured while you are making the ravioli so the dough doesn'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

Nutrition