Cjalsons, Herb & Ricotta Ravioli with Butter and Cinnamon from Friuli
  • 500g (a little over 1 lb) potatoes
  • 150g (5.2 oz) flour (0 type)
  • 1 egg + 1 yolk
  • 1 scant teaspoon salt
  • 150g (5.2 oz) whole cow's milk ricotta
  • 150g (5.3 oz) mixed fresh greens (baby chard and spinach, nettles...) cleaned
  • 1 egg white
  • 25g (2 heaping tablespoons) aged Montasio (sub Grana cheese if unavailable), grated
  • Salt and pepper
  • 200g (1½ stick) butter
  • Cinnamon
  • Smoked ricotta (or another smoked cheese)
  1. Boil the potatoes until very tender, then mash them through a potato ricer so that the skin remains behind. If using other ways to mash them, peel the skin off first. Let them cool enough to handle them, but work them when still warm.
  2. Add the egg and flour and knead until you get a soft, elastic dough. If it is too sticky, add a little more flour.
  1. Chop the greens and steam them until tender. If you have a steamer, you can steam them in the same pot where the potatoes are cooking. When ready, let them cool enough to handle, squeeze off excess water and chop them very finely.
  2. Combine all the ingredients for the filling in a bowl, add a pinch of salt and pepper and mix to combine.
  3. You can prepare the dough and filling in advance and store in the fridge for a day.
  1. Roll the dough down on a floured surface until it is 1 cm thick, then cut off circles using a glass. Flatten each circle slightly, but not too much.
  2. Add a teaspoon of filling into each, and seal them. See the photos above to get an idea of how to seal them in a triangular shape, but you can also seal them in a half-moon shape. If they seem too much, you can freeze them for later use (in which case, drop them in boiling water without thawing and just cook a minute or two more).
  3. In the meantime, bring a large pot of water to a boil, and add coarse salt, about 1 teaspoon per liter.
  4. Dump the cjalsons carefully into the boiling water. They will be ready when they float to the surface, which could take 3 to 5 minutes. Drain them, preferably with a slotted spoon.
  1. Add the butter to a large pan, and turn on the heat on medium-high. Let the butter melt and sizzle. Keep cooking, swirling often, until the butter stops sizzling and turns a nutty color: the sizzling is caused by the residual water when it evaporates. Be careful not to burn the butter! If it browns too quickly, turn down the heat.
  2. Add the cjalsons and sauté to coat them with butter.
  3. Serve 3 or 5 cjalson per person, drizzle with butter from the pan, dust with cinnamon, and add a showering of smoked cheese.
Recipe by Hortus Natural Cooking by Valentina Solfrini at http://hortuscuisine.com/blog/2017/11/03/cjalsons-herb-ricotta-ravioli-butter-cinnamon-friuli/