Cjalsons are a type of ravioli typical of Carnia (in the Friuli-Venezia Giulia region) to which I have added my personal touch to create a delicate dish filled with personality and perfect when paired with Moletto Colmello Bianco.

Serves 6:
For the pasta: 500 g potatoes, 250 g all purpose flour, 1 egg, pinch of salt.
For the filling: 500 g squash, 30 g smoked ricotta, 30 g parmesan cheese.
To serve: fresh butter and grated parmesan cheese.
To prepare: First prepare the filling. Cook the squash in either a normal oven or microwave. Then combine it with the ricotta and parmesan cheese, stirring until the mixture is smooth.
Then prepare the pasta, starting by boiling the potatoes, thoroughly washed, in their skins.  Peel them and put them through a potato ricer.
Let cool, then combine them with the flour and egg.
Roll out the pasta using a rolling pin to a thickness of half a centimeter. Cut out rounds about 6 cm in diameter. Place a teaspoon of filling in the center of each round. Fold them in half and gently press around the edges to close.
Cook the cjalsons in salted boiling water for a few minutes. When they float to the surface, remove them with a slotted spoon. Place on very hot plates and drizzle over generous amounts of melted butter and grated parmesan cheese.
Recommended wine:
Colmello Bianco Igt Veneto Orientale