Cjalzons

Preparation:

Preparation: Clean and wash the spinach and cook it together with the parsley leaves. When they are cooked, squeeze them and chop them finely, and combine them in a bowl with the previously soaked raisins, breadcrumbs, grated chocolate, citron and cinnamon. Beat an egg with the sugar, and add it to the dough with a pinch of salt, and mix well. With the flour and the remaining eggs, make the dough, and cut out 5 cm diameter discs with a glass (if it is not possible to obtain a 5 cm diameter, it is better to have larger discs rather than smaller ones). With your thumb, make a small dimple in each disc of dough and place a little filling inside, and then close them, giving the ravioli the shape of a crescent. About 30 each will have to be obtained. Boil them in plenty of salted water and season them with melted butter and grated ricotta. Despite the presence of sugar and candied fruit, of evident Renaissance origin, cjalzons are used as a first course.