Cjalçons (Sweet Pastries)

For the cjalçons (sweet pasta pockets), prepare ravioli dough according to the basic recipe and roll out as thinly as possible using a pasta machine or a rolling pin. Using a round cookie cutter (or an inverted glass), cut out round disks of about 8 cm in diameter from the dough.

For the filling, boil peeled potatoes and press through a strainer. Chop the remaining ingredients for the filling as small as possible and mix with the mashed potatoes. Place a little filling in the center of each pastry sheet, brush edges with yolk, and fold pastry into a pouch-like shape. Close edge well with thumb and forefinger.

Cook in plenty of salted water until al dente (firm to the bite), lift out and drain. Sprinkle with grated smoked ricotta and cinnamon sugar and drizzle with plenty of brown butter the cjalçons (sweet pastries) and serve hot.

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