This ravioli dolci, 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:
- Cinnamon Butter Gnocchi: Recipe from Veneto
- Neapolitan Ricotta and Pasta Pie (Pastiera Napoletana)
- Heart-Shaped Chocolate Ravioli
- Chocolate and Walnut Sweet Pasta Recipe
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 Dolci (Italian Sweet Ravioli)
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
- 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.
- 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.
- Arrange the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to taste.
Nutrition
Pin for Later:
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!
Charity says
At first I wasn't sure if these were perogies or ravioli.... but my stomach told me to keep reading lol! Never heard of a dessert ravioli but I'm intrigued!
Jenni LeBaron says
I have never seen a pasta with prunes in it, but the combination of those with the figs and ricotta sounds delightful. I would be very interested to try this sweet + salty dish!
Tara says
Definitely unique and unusual, but worth a try. I don't eat prunes often, so this is a good way to add them in more.
Aleta says
One thing I have never tried before is a sweet ravioli. I loooove savoury ravioli so I can only imagine how much I will love these!
Denise says
I have never had sweet ravioli, but I want to try it now. Yours looks so delicious and full of flavors!
The Pasta Project says
Thank you, Denise. Try it, I am sure you will love it!
Amber says
The prune, fig and ricotta is such a wonderful combination. Really tasty little appetizer to serve for dinner parties with friends.
The Pasta Project says
Thank you, Amber. It would be great for a dinner party with friends 🙂
Marisa F. Stewart says
I was born near Trieste and I remember my mamma making filled sweet gnocchi. I haven't made sweet gnocchi or ravioli in years. You've inspired me to go ahead and do it. I wish I could make these dishes for my mamma and papà. Thank you for the lovely recipes and inspiration.
The Pasta Project says
That is so beautiful, Marisa. I hope when you make them, it brings back even more lovely memories for you ❤️
Amy Dong says
I heard ravioli is delicious but never tried to taste it. I will definitely try making this recipe and I will make sure that it will turn out perfectly by following the procedure.
The Pasta Project says
You must try it, Amy! I guarantee you will love it!
Mikayla says
I love your recipes, I get fun new things to try and a little glimpse into a different food culture! This was fantastic, I'd never had sweet pasta, but it's a serious addiction now!
The Pasta Project says
Thank you, Mikayla! I am glad you love it!
Renu says
I never had sweet Ravioli, but the ingredients in this are surely tempting me to try. With Figs, prunes and ricotta it is a nice medley of flavours.
The Pasta Project says
Thank you, Renu. It is a beautiful combination!
Jere Cassidy says
I have never had a sweet ravioli but this Prune and Fig Cjarsons di Pontebba looks amazing.
The Pasta Project says
Thank you, Jere! You will not regret it once you try it!
Lesli Schwartz says
What a terrific combo of sweet flavors for this ravioli! I don't think I've ever had sweet ravioli before!
The Pasta Project says
Thank you, Lesli. If you try it, I am sure you will love it.
Jacque Hastert says
Thanks for sharing the authentic recipe that is easy enough to make at home.
The Pasta Project says
Glad you like it, Jacque. If you try it, let me know how it goes!
Stine Mari says
This is so interesting! Never seen anything quite like it. It is such a wonderful and comforting dessert for the cold months of the year!
The Pasta Project says
Thank you, Stine! It is perfect for the colder months (or any time really!)
Chef Dennis says
Hmm yum! I've never had this before but this Prune and Fig Cjarsons di Pontebba looks really delicious and it's making me crave right now!
The Pasta Project says
Thank you, Dennis!
Michele says
Love this sweet and salty pasta. So delicious~
The Pasta Project says
Thank you, Michele!
Marlynn | Urban Bliss Life says
I've never had ravioli like this before. Yum! The figs are so flavorful!
The Pasta Project says
Thank you, Marlynn! I hope you try it!
Jessica Formicola says
I love anything with figs, and these look amazing! I can't wait to try my hand at these this week!
The Pasta Project says
Thank you, Jessica. If you love figs, I am sure you will love these.
Jessica says
I've never had anything like this recipe before - looks like quite the culinary treat!
The Pasta Project says
Thank you, Jessica! These are a treat, but absolutely doable at home!
stephanie says
The perfect amount of sweet and salty.
The Pasta Project says
Thank you, Stephanie!