During a VeroTalk (watch the recording HERE) we visited with winery Vigna Petrussa in their vineyard and home in the North Eastern Italy region of Friuli. Naturally, as is practically a requirement for any gathering in Italy, we chatted with a glass of wine and a few local dishes to taste. One such dish is the delicious Cjarsons (prounounced CHAR-SONS), a hand-made vegetarian ravioli local to Friuli. Shout out to the restaurant Al Cjant dal Rusignu down the street from Vigna Petrussa winery for making this tasty dish for us during our visit for this virtual event in August 2020.

This pasta dish is a lighter take on heavier meat filled raviolis, but without sacrificing any flavor due to the light ricotta. It is an influence from the central eastern european neighbors just a stone’s throw away from Vigna Petrussa winery. Packed with vegetables and herbs, this ricotta filled pasta is dressed with a simple butter and sage sauce to not detract from the delicate filling. They can also be made in a large batch and frozen very easily. Take care to lay them carefully on a parchment paper lined tray in the freezer. Once frozen, place them gently in a container or bag. To cook, simply pop them (still frozen) in boiling and salted water. Let them cook a minute or two extra before draining.

Although native Friulians usually save this tasty dish for festivals and holidays, we think this is a wonderful dish for any occassion: it tastes wonderfully indulgent, but is still light. Because of the delicate flavors in the filling, these raviolis are best paired with a fresh white wine which Friuli is known for, such as the floral and peachy Vigna Petrussa’s Friulano.

Cjarsons - Vegetarian Ravioli

Procedure:

1. Begin by mixing the ingredients for the pasta: flour, water, salt, and oil.  Knead on a floured surface with your hands until well mixed and fairly elastic.  Cover with plastic wrap or a towel and let rest while making the filling.

2. To make the filling, chop finely and sauté the onion until soft and clear.  Chop the cooked spinach and add to the onions, cooking until all the liquid is evaporated.  Finely mash the boiled potatoes without lumps and mix with the spinach and onions.  Let cool the whole mixture.

3. Finely mince the herb (parsley, thyme, rosemary, marjoram, oregano), and mix well with the filling.  Once the filling mixture has cooled, add the ricotta and eggs and mix well.

4. Using either a rolling pin or pasta machine, on a well-floured surface, roll pieces of the pasta dough out paper thin.  Using a round cookie cutter, cut circles roughly 2-3 inches in diameter.  Mix the border pasta all back together and repeat the process until all the pasta has been cut. Then, using a small spoon, gently place about 1 tablespoon of filling in the center of each circle.  Using a finger, gently dab a drop of water around half a border, and fold the circle in half to create a semi-circle, pushing all the air out of the filling.  Pinch and crimp the edges well, sealing the ravioli.  Place separately on a tray and sprinkle generously with flour.

5. Bring a pot of salted water to a rolling boil and pop the ravioli in, letting cook for approximately 3-5 minutes, or until the border of the ravioli are al dente. In a skillet, melt the butter and add 2-3 tablespoons of the cooking water. If desired, add the sage leaves to soften and flavor the butter. Then add the cooked ravioli and gently coat. Serve immediately with a healthy dose of Parmesan or Aged Ricotta grated on top.

Cooking Time: 2 hours
Portions: 4 servings

Ingredients:
Pasta:
200g all-purpose flour
50g water
1 teaspoon salt
1 tablespoon olive oil

Filling:
500g boiled potatoes
½ onion
150g cooked spinach
Sprig of fresh parsley
Sprig of fresh thyme
Sprig fresh rosemary
½ teaspoon dried
     marjoram
½ teaspoon dried
     oregano
70g Ricotta
2 eggs

To Garnish:
50g melted butter
2-3 fresh sage leaves
     (optional)
Freshly Grated Parmesan
     or Smoked Ricotta

Suggested Wine Pairing:
Vigna Petrussa | Friulano White Wine

Let us know how your take on these vegetarian ravioli, or Friulian Cjarsons, comes out! How did you think it paired with Vigna Petrussa’s Ribolla Gialla? You can pick up the wine in our online shop, and we will ship it directly to you! Shipping is included if you order it as a part of the Taste of Friuli Wine Tasting Set!