Name: Clalzons alla Frutta (Prune- and Fig-Filled Ravioli with Cinnamon-Scented Butter)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 3 or 4 (2 ounces) dried figs; 3 or 4 (2 ounces) prunes, pitted; 1½ tablespoons coarse sea salt; 4 tablespoons unsalted butter; 2 teaspoons sugar; 3 to 4 tablespoons grated smoked ricotta or smoked mozzarella cheese; ½ teaspoon ground cinnamon; ⅓ cup red wine; 1 pound egg pasta dough, homemade or store-bought; ¼ teaspoon cinnamon; 1⅓ cups (10 ounces) fresh ricotta cheese, drained; At least 5 quarts water

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Cialzons are common in Friuli, the magically beautiful region in the northeastern part of Italy, but the fillings are so personal that they vary not from village to village, but from family to family. Some cialzons have more than forty ingredients that may include everything from chocolate and cinnamon to dried figs and raisins. These cialzons come from Gianna Modotti’s family, and she says that while even the dimensions of cialzons change with asto