Ingredients Wheat flour, sometimes boiled potatoes, and eggs. The fillings vary from place to place.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs, and sometimes also with riced boiled potatoes, until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet. Disks of various sizes are cut with a toothed pasta cutter. The disks are topped with filling, and then folded and sealed in a half-moon. Or a second disk is placed on top and the edges are sealed to form a round raviolo. In the town of Timau, the dough is shaped into a cylinder and then cut into round slices that are flattened into disks beneath the bottom of a glass. The filling is placed on the disk, and the cjalson is completed by placing a second disk on top. The ravioli are boiled in abundant salted water.
