This ravioli dolce, that means candy ravioli, is a scrumptious conventional Italian recipe from the city of Pontebba in Friuli Venezia Giulia, close to the border with Austria. Generally known as cjarsons, cjalsons or agnolotti di Pontebbe, these raviolis are fashionable on holidays and particular events within the mountainous alpine space of Carnia in Friuli.
Historical past
Cjarsons may be very wealthy and elaborate or less complicated like these candy ravioli from Pontebba. Some recipes have numerous components within the filling which is historically a mixture of candy and savory. Actually, the filling differs from city to city and even village to village!
The dough differs too. In some locations, it’s made with simply flour and water. In others, it consists of potatoes, like gnocchi. Generally it has eggs in it, however usually not.
Cjarsons even have an fascinating historical past. They’ve lengthy been a approach for Friulian housewives to make use of up leftover spices and different components. Nonetheless, in lots of locations they’re a particular dish served on village feast days, non secular holidays like Christmas Eve and at weddings.
These prune and fig cjarsons from Pontebba.
The dough for this candy ravioli does have an egg in it. I first discovered this recipe in a beautiful e book I received for Christmas. It’s an English model of an Italian cookbook referred to as La Cucina, The Regional Cooking of Italy, revealed by the Italian Academy of Cooking (L’Accademia Italiana della Cucina).
This e book was positively one in all my favourite Christmas presents ever! After all, there are many different recipes in it, not simply pasta (2,000 in all). Nonetheless, the pasta part is fairly in depth! I’ll positively be sharing numerous pasta recipes from it sooner or later!
My hubby and I spent a Sunday lately making recent pasta, together with these prune and fig cjarsons di Pontebba, which might make an ideal vacation candy pasta dish!
Not that I can’t do it alone, however it definitely goes a lot quicker when there are two of you! Having mentioned that we additionally made a baked fish ravioli with a seafood sauce! Additionally from the above talked about e book and completely fabulous!
Candy ravioli components
Italian ’00’ Tender Wheat Flour: This finely floor flour is good for making pasta, yielding a fragile and clean dough. If ’00’ flour is just not out there, all-purpose flour can be utilized instead.
Dried Prunes and Figs: These fruits present the candy and wealthy filling for the ravioli. Blanching them in boiling water for a couple of minutes helps to melt them, making them simpler to cut and incorporate into the filling.
Ricotta Cheese: Contemporary ricotta provides creaminess to the filling. Make sure you use high-quality ricotta for one of the best texture and taste.
Egg: The egg helps bind the dough, offering construction and richness. Use a recent natural free-range egg to attain one of the best outcomes.
Brown Sugar: Provides a delicate sweetness to the filling, complementing the pure sugars within the dried fruit. You too can use white sugar if desired.
Salt: A pinch of salt in each the filling and dough enhances the general taste.
Melted Butter: Used for serving, the butter provides a wealthy, savory richness that contrasts with the candy filling.
Floor Cinnamon and Granulated Sugar: These toppings add heat and sweetness to the completed dish. Modify the amount to fit your style preferences.
Professional Ideas
Kneading the Dough: Knead the pasta dough till it turns into clean and barely sticky to the contact. This helps develop the gluten, giving the dough elasticity. Letting the dough relaxation for 20-Half-hour is essential because it relaxes the gluten, making it simpler to roll out.
Sealing the Ravioli: Moisten the perimeters of the pasta discs with water earlier than folding and sealing. This helps to make sure that the ravioli keep sealed throughout cooking. Use a fork to crimp the perimeters for an ornamental contact and a greater seal.
Cooking the Cjarsons: Be light when cooking and eradicating the ravioli from the water to forestall them from breaking. They’re finished after they float to the floor, sometimes after about 5 minutes. Use a slotted spoon to rigorously take away them from the water, as this helps to empty the surplus water and helps forestall the fragile ravioli from breaking.
Step by Step Directions
1) On a pastry board or in a stand mixer, place the flour in a mound. Make a properly within the heart and add the egg, water, and a pinch of salt. Combine and knead till you will have a homogeneous dough that’s solely barely sticky to the touch. Type right into a ball, cowl with a tea towel or plastic wrap, and let relaxation for 20-Half-hour.
2) Convey a pot of water to a boil. Blanch the prunes and figs for a couple of minutes till comfortable. Drain and chop them into small items utilizing a meals processor or knife.
3) In a mixing bowl, mix the chopped fruit with ricotta, brown sugar, and a pinch of salt. Combine till properly integrated.
4) Roll out the dough on a floured floor to a few millimeters thick. Utilizing a spherical pastry cutter or a glass, lower out discs of 4 to six centimeters in diameter.
5) Place a big teaspoonful of filling within the heart of every disc. Moisten the perimeters with water utilizing your finger, fold the dough over to type half-moons, and press the perimeters to seal both together with your fingertips or a fork.
6) Let the fashioned cjarsons relaxation for about 20 minutes. In the meantime, deliver a big pot of water to the boil.
7) As soon as boiling salt the water and permit it to come back to the boil once more. Cook dinner the cjarsons in boiling water for about 5 minutes or till they float to the floor. Fastidiously take away them with a slotted spoon to forestall breaking.
8) Organize the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to style.
Storage and Leftovers
Raw Cjarsons (candy ravioli):
Refrigeration: After getting ready the cjarsons, they are often saved within the fridge for as much as 2 days. Place the raw cjarsons on a baking sheet lined with parchment paper, cowl them with plastic wrap, and refrigerate.
Freezing: For longer storage, prepare the raw cjarsons in a single layer on a baking sheet and freeze till strong. As soon as frozen, switch them to a freezer-safe bag or container and freeze for as much as 3 months. When able to cook dinner, don’t thaw—cook dinner them straight from frozen, including an additional minute or two to the cooking time.
Cooked Cjarsons:
Refrigeration: Enable the cjarsons to chill, then retailer them in an hermetic container within the fridge for as much as 2 days.
Reheat: To reheat, place them in a microwave-safe dish and canopy with a microwave-safe lid or plastic wrap. Microwave on medium energy for 1-2 minutes or till heated by means of.
FAQs
Be sure that the perimeters are well-sealed and keep away from overfilling the ravioli. Cook dinner them in gently boiling water reasonably than a fast boil to forestall them from bursting. Utilizing a slotted spoon to take away them rigorously may assist forestall breakage.
Completely! Different dried fruits like apricots and dates can be utilized rather than prunes and figs. Simply guarantee they’re blanched and finely chopped to allow them to be properly integrated into the ricotta combination.
They are often served as a dessert, making for a pleasant and distinctive candy deal with to finish a meal. They’re additionally good for celebrations or particular events. Moreover, they are often served as a primary course (primo) in a multi-course meal, providing a candy distinction to savory dishes.
Extra Candy Pasta Recipes You Could Like:
In the event you make this candy dessert ravioli recipe, I’d love to listen to the way it seems and when you appreciated it. So, please depart a remark right here on the weblog or on The Pasta Mission Fb web page.
Wanting ahead to listening to from you!
Buon appetito!
Ravioli Dolce (Italian Candy Ravioli)
These conventional Northern Italian candy ravioli are a singular and scrumptious technique to serve pasta. These cjarsons are crammed with prunes, figs and ricotta and served with melted butter, cinnamon and sugar!
Components
To make filling
- 3.5 oz dried prunes
- 3.5 oz dried figs
- 9 oz recent ricotta
- 1 tablespoon brown sugar or white sugar
- 1 pinch salt
For pasta dough
- 9 oz Italian ’00’ comfortable wheat flour or All-purpose flour
- 1 egg
- 1 pinch salt
- 3 fl oz tepid water
Directions
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On a pastry board or in a stand mixer, place the flour in a mound. Make a properly within the heart and add the egg, water, and a pinch of salt. Combine and knead till you will have a homogeneous dough that’s solely barely sticky to the touch. Type right into a ball, cowl with a tea towel or plastic wrap, and let relaxation for 20-Half-hour.
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Convey a pot of water to a boil. Blanch the prunes and figs for a couple of minutes till comfortable. Drain and chop them into small items utilizing a meals processor or knife.
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In a mixing bowl, mix the chopped fruit with ricotta, brown sugar, and a pinch of salt. Combine till properly integrated.
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Roll out the dough on a floured floor to a few millimeters thick. Utilizing a spherical pastry cutter or a glass, lower out discs of 4 to six centimeters in diameter.
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Place a big teaspoonful of filling within the heart of every disc. Moisten the perimeters with water utilizing your finger, fold the dough over to type half-moons, and press the perimeters to seal both together with your fingertips or a fork.
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Let the fashioned cjarsons relaxation for about 20 minutes. In the meantime, deliver a big pot of water to the boil.
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As soon as boiling salt the water and permit it to come back to the boil once more. Cook dinner the cjarsons in boiling water for about 5 minutes or till they float to the floor. Fastidiously take away them with a slotted spoon to forestall breaking.
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Organize the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to style.
Forestall your display from going darkish
Vitamin
Energy: 486kcalCarbohydrates: 85gProtein: 16gFats: 10gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.01gLdl cholesterol: 73mgSodium: 92mgPotassium: 501mgFiber: 6gSugar: 25gVitamin A: 535IUVitamin C: 0.4mgCalcium: 196mgIron: 4mg
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