Cjarsons

Boil 1000g of Russet potatoes in their skins until very tender, about 30-40 minutes. Drain, peel while still warm, and pass them through a potato ricer or mash thoroughly until completely smooth. Allow to cool slightly.

On a clean work surface, form a mound with the mashed Russet potatoes. Create a well in the center and add 300g of 00 flour, 50g of Egg, and 5g of Salt. Gently incorporate the ingredients, kneading briefly until a smooth, cohesive dough forms. Do not overwork the dough.

For the filling, in a medium bowl, combine 250g of Ricotta, 50g of Parmigiano-Reggiano (for the filling), 30g of Raisins (drained from warm water), 20g of Candied orange peel, 2g of Ground cinnamon (for the filling), 20g of Granulated sugar, and 10g of Fresh mint. Mix well until all ingredients are evenly distributed.