Cjarsons from Carnia: The Original and Foolproof Sweet and Sour Ravioli Recipe

There's a dish that, more than any other, encapsulates the soul of Carnia, an explosion of flavors and traditions passed down from generation to generation: Cjarsons. They are not just simple ravioli, but small sweet and sour works of art, a warm embrace that tastes of home and history.

But let's face it, preparing Cjarsons can seem like a daunting task. The fear of getting the pasta wrong, not balancing the sweet and sour filling, or seeing them fall apart during cooking is a common concern. Finding the right, authentic recipe that guides you step by step towards success seems almost impossible.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tips and tricks, to prepare the best Cjarsons of your life. Success is guaranteed. I'll reveal the secrets to achieving silky pasta and a perfectly balanced filling, just like grandma used to make them in Carnia. Get ready to receive a wave of compliments!

Smart Ingredients for Authentic Cjarsons: The Choice That Makes a Difference

Every ingredient has its purpose in Cjarsons, and their selection is never random. Here's what you need for an impeccable result:

• For the Fresh Pasta:
• 200 g (1 ½ cups) of 00 flour: the base for elastic and resistant pasta.
• 100 g (¾ cup) of very fine corn flour (fioretto): gives the right roughness and a characteristic flavor.
• 2 medium eggs: to bind the dough and make it more pliable.
• Warm water q.b. (as needed): add little by little, until the perfect consistency is obtained.
• A pinch of salt: enhances the flavor of the pasta.
• For the Sweet and Sour Filling (the heart of Cjarsons):
• 300 g (about 2 medium) of yellow-fleshed potatoes: boiled and mashed, they are the creamy base of the filling.
• 100 g (½ cup) of fresh ricotta: adds softness and a milky touch.
• 30 g (¼ cup) of raisins: soaked in rum or hot water, for the sweet and juicy note.
• 20 g (2 tablespoons) of unsweetened cocoa powder: the secret for sweet and sour complexity and color.
• 1 teaspoon of ground cinnamon: warm and enveloping aroma, indispensable.
• A pinch of fresh chopped mint: for an unexpected freshness that balances the flavors.
• A pinch of fresh chopped parsley: adds an herbaceous touch.
• 1 tablespoon of sugar: to accentuate the sweet note.
• Salt and freshly ground black pepper: to balance the flavors.
• A splash of rum (optional): for the raisins and a more intense aroma.
• For the Dressing (the "mantecatura" or finishing):
• 80 g (5 ½ tablespoons) of alpine butter: melted and slightly browned (nutty), it's the base of the dressing.
• Grated smoked ricotta q.b. (as needed): for a savory and aromatic touch, typical of Carnia.
• Ground cinnamon: a final sprinkle to echo the filling.

3 Common Mistakes in Preparing Cjarsons (and How to Avoid Them)

Don't worry, we're here to learn from others' mistakes! Here are the most common pitfalls and how to avoid them for perfect Cjarsons:

1. Dough too hard or too soft: The dough should be elastic and smooth, but not sticky. If it's too hard, add one tablespoon of water at a time; if it's too soft, a pinch of flour. The secret is to knead well and for a long time.
2. Unbalanced or too moist filling: The potatoes must be very dry after cooking. Don't overdo it with fresh ricotta, and make sure the raisins are well drained. The balance between sweet, savory, and spicy is fundamental: taste the filling before sealing the ravioli!
3. Cjarsons breaking during cooking: This is often due to pasta that isn't elastic enough or an overly abundant filling. Don't overfill the ravioli and seal the edges well, pressing carefully to remove air.

Grandma's Magic Touch: The Secret to Unforgettable Cjarsons

My grandma always said that Cjarsons are not just a recipe, but a story to tell with your hands. Her secret to making them truly special was twofold:

First, the quality of the herbs. She never used dried herbs for the filling, only very fresh mint and parsley, picked from the garden. She said their lively aroma was the soul of the dish, capable of balancing the sweetness and complexity of cocoa and cinnamon. Don't underestimate this detail!

Second, the final "mantecatura" (finishing). She didn't just pour melted butter. She heated it slowly until it turned golden and smelled nutty (the famous brown butter or beurre noisette). Then, she poured it over the freshly drained Cjarsons, immediately adding grated smoked ricotta and a sprinkle of cinnamon. This step creates an enveloping sauce that binds all the flavors and makes every bite a sublime experience.

Let's Prepare Cjarsons from Carnia Together: The Step-by-Step Guide

1. Prepare the Fresh Pasta:

1. On a pastry board, combine the two flours and the pinch of salt. Form a well in the center.
2. Break the eggs into the center of the well and begin to incorporate the flour with a fork.
3. Add the warm water, one tablespoon at a time, kneading vigorously until you obtain a smooth, elastic, and homogeneous dough. It should be firm but not hard.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This will make it easier to roll out.

2. Prepare the Sweet and Sour Filling:

1. Boil the potatoes with their skins until tender. Drain them, peel them while still warm, and mash them with a potato masher in a large bowl. Let them cool slightly.
2. Meanwhile, soak the raisins in rum (or hot water) for 10 minutes, then drain and squeeze them well.
3. In the bowl with the mashed potatoes, add the ricotta, raisins, unsweetened cocoa, cinnamon, chopped mint and parsley, sugar, a pinch of salt, and a grind of pepper.
4. Mix all ingredients with your hands or a wooden spoon until you get a homogeneous and compact mixture. Taste and, if necessary, adjust salt or sugar.

3. Form the Cjarsons:

1. Take the dough from the fridge and divide it into several parts. Roll out each part with a pasta machine (or a rolling pin) until you get a thin sheet (about 1-2 mm thick).
2. Using a round cutter or a glass, cut out discs about 6-7 cm (2.5-3 inches) in diameter.
3. Place a generous teaspoon of filling in the center of each disc.
4. Fold the disc into a half-moon shape and seal the edges well, pressing with your fingers to remove air and ensure they don't open during cooking. You can use the tines of a fork for a more decorative and secure seal.
5. Arrange the Cjarsons on a floured tray, without overlapping them.

4. Perfect Cooking:

1. Bring a large pot of salted water to a boil.
2. Gently drop the Cjarsons in a few at a time so as not to lower the water temperature too much.
3. Cook them for about 3-5 minutes from when they float to the surface, or until the pasta is tender. Do not overcook them to prevent them from falling apart.
4. Gently drain them with a slotted spoon.

5. The Dressing and Serving:

1. Meanwhile, in a small saucepan, melt the butter over low heat until it turns golden and smells nutty (brown butter).
2. Arrange the Cjarsons on individual plates.
3. Dress them generously with the melted butter.
4. Finish with plenty of grated smoked ricotta and a sprinkle of cinnamon.
5. Serve immediately and enjoy every single bite!

Tips and Frequently Asked Questions about Cjarsons

Here are some answers to the most common questions you might have about Cjarsons:

Can I use different herbs in the filling?

Certainly! Friulian tradition is rich in variations. Some recipes include marjoram, thyme, or chives. Feel free to experiment, but mint is a classic that adds a unique touch.

How can I store Cjarsons?

Cooked Cjarsons can be stored in the refrigerator for 1-2 days. You can also freeze them raw: arrange them on a floured tray without touching, freeze them, then transfer them to food storage bags. Cook them directly from frozen in boiling water.

Should the filling be sweet or savory?

The beauty of Cjarsons lies precisely in their sweet and sour balance! It should be neither too sweet nor too savory. Taste the filling before sealing the ravioli and adjust the ingredients according to your personal taste.

What is the ideal cheese for the dressing?

Smoked ricotta is the traditional and irreplaceable choice for Cjarsons; it provides a unique, smoky flavor that pairs perfectly with the sweet and sour filling. Do not substitute it with Parmesan or Pecorino; the result would not be the same.

There you have it! Now you hold not just a recipe, but all the secrets to bring a dish to your table that tastes of home, tradition, and love. Cjarsons are a culinary experience that will connect you with the history and authentic flavors of Carnia.

Don't be afraid to experiment. Cooking is an act of creativity, a way to express yourself. But start with this solid and foolproof base, and you'll see that applause won't be lacking. It will be a guaranteed success!

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved these Cjarsons, you can't miss our recipe for Frico Friulano or for a typical dessert like Gubana. Your Friulian culinary adventure has just begun!