These filled pasta are a type of ravioli traditional to the Carnia region and to Timau, in particular, a hamlet in the Paluzza municpality, in the province of Udine. The pasta recipe calls for one kilogram of flour to be mixed with a glass of water and salt to taste. The dough should be quite soft and kneaded well. Rather than using a rolling pin, the dough is rolled into a long log, from which small pieces are cut and flattened with a flat-based glass. The filling is made from roast onion, pork lard, raisins, breadcrumbs, cinnamon, sugar, pepper and salt. Other ingredients that may be used include smoked ricotta, dried figs, cloves, mint, eggs, chard, kohlrabi, pear and apple. A spoonful of filling is placed on each disk of pasta, which is then folded and sealed by pressing along the edges with fingertips to create small ‘tooth shapes’. The pasta is cooked in boiling salted water, drained and dressed with ricotta, melted butter and grated cheese. The oldest recipe for cjalzòns is that published with the name caliscioni in Libro de arte coquinaria (The Ark of Cooking), written in the 15th century by Maestro Martino, cook to the Patriarch of Aquileia. Cjalzòns is a dish that can be found in the popular cuisines of both the mountains and plains of Friuli, but its characteristics change according to the zone. They were traditionally made by women early in the morning before the children rose and morning visits started. They were also prepared for special family gatherings and for the festival of the Patron Saint Gertrude.