This ravioli dolce, meaning sweet ravioli, is a delicious traditional Italian recipe from the town of Pontebba in Friuli Venezia Giulia, near the border with Austria. Known as cjarsons, cjalsons or agnolotti di Pontebbe, these raviolis are popular on holidays and special occasions in the mountainous alpine area of Carnia in Friuli.
History
Cjarsons can be very rich and elaborate or simpler like these sweet ravioli from Pontebba. Some recipes have a lot of ingredients in the filling which is traditionally a combination of sweet and savory. In fact, the filling differs from town to town or even village to village!
The dough differs too. In some places, it’s made with just flour and water. In others, it includes potatoes, like gnocchi. Sometimes it has eggs in it, but often not.
Cjarsons also have an interesting history. They have long been a way for Friulian housewives to use up leftover spices and other ingredients. However, in many places they are a special dish served on village feast days, religious holidays like Christmas Eve and at weddings.
These prune and fig cjarsons from Pontebba.
The dough for this sweet ravioli does have an egg in it. I first found this recipe in a wonderful book I got for Christmas. It’s an English version of an Italian cookbook called La Cucina, The Regional Cooking of Italy, published by the Italian Academy of Cooking (L’Accademia Italiana della Cucina).
This book was definitely one of my favorite Christmas presents ever! Of course, there are lots of other recipes in it, not just pasta (2,000 in all). However, the pasta section is pretty extensive! I’ll definitely be sharing lots of pasta recipes from it in the future!
My hubby and I spent a Sunday recently making fresh pasta, including these prune and fig cjarsons di Pontebba, which would make a great holiday sweet pasta dish!
Not that I can’t do it alone, but it certainly goes much faster when there are two of you! Having said that we also made a baked fish ravioli with a seafood sauce! Also from the above mentioned book and absolutely fabulous!
Sweet ravioli ingredients
Italian ’00’ Soft Wheat Flour: This finely ground flour is ideal for making pasta, yielding a delicate and smooth dough. If ’00’ flour is not available, all-purpose flour can be used as a substitute.
Dried Prunes and Figs: These fruits provide the sweet and rich filling for the ravioli. Blanching them in boiling water for a few minutes helps to soften them, making them easier to chop and incorporate into the filling.
Ricotta Cheese: Fresh ricotta adds creaminess to the filling. Ensure you use high-quality ricotta for the best texture and flavor.
Egg: The egg helps bind the dough, providing structure and richness. Use a fresh organic free-range egg to achieve the best results.
Brown Sugar: Adds a subtle sweetness to the filling, complementing the natural sugars in the dried fruit. You can also use white sugar if desired.
Salt: A pinch of salt in both the filling and dough enhances the overall flavor.
Melted Butter: Used for serving, the butter adds a rich, savory richness that contrasts with the sweet filling.
Ground Cinnamon and Granulated Sugar: These toppings add warmth and sweetness to the finished dish. Adjust the quantity to suit your taste preferences.
Expert Tips
Kneading the Dough: Knead the pasta dough until it becomes smooth and slightly sticky to the touch. This helps develop the gluten, giving the dough elasticity. Letting the dough rest for 20-30 minutes is crucial as it relaxes the gluten, making it easier to roll out.
Sealing the Ravioli: Moisten the edges of the pasta discs with water before folding and sealing. This helps to ensure that the ravioli stay sealed during cooking. Use a fork to crimp the edges for a decorative touch and a better seal.
Cooking the Cjarsons: Be gentle when cooking and removing the ravioli from the water to prevent them from breaking. They are done when they float to the surface, typically after about 5 minutes. Use a slotted spoon to carefully remove them from the water, as this helps to drain the excess water and helps prevent the delicate ravioli from breaking.
Step by Step Instructions
1) On a pastry board or in a stand mixer, place the flour in a mound. Make a well in the center and add the egg, water, and a pinch of salt. Mix and knead until you have a homogeneous dough that is only slightly sticky to touch. Form into a ball, cover with a tea towel or plastic wrap, and let rest for 20-30 minutes.
2) Bring a pot of water to a boil. Blanch the prunes and figs for a few minutes until soft. Drain and chop them into small pieces using a food processor or knife.
3) In a mixing bowl, combine the chopped fruit with ricotta, brown sugar, and a pinch of salt. Mix until well incorporated.
4) Roll out the dough on a floured surface to a couple of millimeters thick. Using a round pastry cutter or a glass, cut out discs of 4 to 6 centimeters in diameter.
5) Place a large teaspoonful of filling in the center of each disc. Moisten the edges with water using your finger, fold the dough over to form half-moons, and press the edges to seal either with your fingertips or a fork.
6) Let the formed cjarsons rest for about 20 minutes. Meanwhile, bring a large pot of water to the boil.
7) Once boiling salt the water and allow it to come to the boil again. Cook the cjarsons in boiling water for about 5 minutes or until they float to the surface. Carefully remove them with a slotted spoon to prevent breaking.
8) Arrange the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to taste.
Storage and Leftovers
Uncooked Cjarsons (sweet ravioli):
Refrigeration: After preparing the cjarsons, they can be stored in the refrigerator for up to 2 days. Place the uncooked cjarsons on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate.
Freezing: For longer storage, arrange the uncooked cjarsons in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to cook, do not thaw—cook them directly from frozen, adding an extra minute or two to the cooking time.
Cooked Cjarsons:
Refrigeration: Allow the cjarsons to cool, then store them in an airtight container in the refrigerator for up to 2 days.
Reheat: To reheat, place them in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 1-2 minutes or until heated through.
FAQs
Make sure the edges are well-sealed and avoid overfilling the ravioli. Cook them in gently boiling water rather than a rapid boil to prevent them from bursting. Using a slotted spoon to remove them carefully can also help prevent breakage.
Absolutely! Other dried fruits like apricots and dates can be used in place of prunes and figs. Just ensure they are blanched and finely chopped so they can be well incorporated into the ricotta mixture.
They can be served as a dessert, making for a delightful and unique sweet treat to end a meal. They are also perfect for celebrations or special occasions. Additionally, they can be served as a first course (primo) in a multi-course meal, offering a sweet contrast to savory dishes.
More Sweet Pasta Recipes You May Like:
If you make this sweet dessert ravioli recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetito!
Ravioli Dolce (Italian Sweet Ravioli)
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!
Ingredients
To make filling
- 3.5 oz dried prunes
- 3.5 oz dried figs
- 9 oz fresh ricotta
- 1 tablespoon brown sugar or white sugar
- 1 pinch salt
For pasta dough
- 9 oz Italian ’00’ soft wheat flour or All-purpose flour
- 1 egg
- 1 pinch salt
- 3 fl oz tepid water
Instructions
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On a pastry board or in a stand mixer, place the flour in a mound. Make a well in the center and add the egg, water, and a pinch of salt. Mix and knead until you have a homogeneous dough that is only slightly sticky to touch. Form into a ball, cover with a tea towel or plastic wrap, and let rest for 20-30 minutes.
-
Bring a pot of water to a boil. Blanch the prunes and figs for a few minutes until soft. Drain and chop them into small pieces using a food processor or knife.
-
In a mixing bowl, combine the chopped fruit with ricotta, brown sugar, and a pinch of salt. Mix until well incorporated.
-
Roll out the dough on a floured surface to a couple of millimeters thick. Using a round pastry cutter or a glass, cut out discs of 4 to 6 centimeters in diameter.
-
Place a large teaspoonful of filling in the center of each disc. Moisten the edges with water using your finger, fold the dough over to form half-moons, and press the edges to seal either with your fingertips or a fork.
-
Let the formed cjarsons rest for about 20 minutes. Meanwhile, bring a large pot of water to the boil.
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Once boiling salt the water and allow it to come to the boil again. Cook the cjarsons in boiling water for about 5 minutes or until they float to the surface. Carefully remove them with a slotted spoon to prevent breaking.
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Arrange the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to taste.
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Nutrition
Calories: 486kcalCarbohydrates: 85gProtein: 16gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 92mgPotassium: 501mgFiber: 6gSugar: 25gVitamin A: 535IUVitamin C: 0.4mgCalcium: 196mgIron: 4mg
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If you are interested in buying some traditional pasta making tools check out my shop page (affliate links). Plus while you’re there, why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers!
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