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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Let the cjarsons rest for about 20 minutes while you boil salted water to cook them.

Step 6

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