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1
Combine the cooled mashed potato with the ricotta, cinnamon, cloves, cocoa, lemon zest, raisins, and salt. Mix until fully integrated. Cover and refrigerate overnight if possible; the filling is ready when the spices have melded into a single coherent fragrance rather than presenting as separate notes.
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2
Work the flour, eggs, and salt into a smooth, supple dough. Rest under a cloth for at least 30 minutes. Roll on a lightly floured surface to translucency — the hand should be faintly legible through the sheet. The pasta is ready when it yields to the touch without springing back.
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3
Cut the sheet into rounds of approximately 8 cm. Place a conservative teaspoon of filling at the centre of each. Fold to a half-moon and press the edges firmly, expelling all air. The sealed rim should feel taut and uniform, with no soft pockets that might burst during cooking.
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4
Bring a wide pan of well-salted water to a steady, not violent, boil. Lower the cjarsòns in batches. They are done when they rise to the surface and the pasta at the sealed edge is tender but still has faint resistance — bite one to confirm.
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5
While the cjarsòns cook, melt the butter in a wide pan over medium heat and continue until it deepens to a hazelnut colour and gives off a toasted-nut aroma. Remove from heat immediately at that point — the butter is at the burro nocciola stage and will continue to colour in residual heat.
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6
Lift the cjarsòns with a slotted spoon directly into the brown butter. Turn once to coat. Divide among warmed plates, spoon over any remaining butter, and finish with a generous grating of ricotta affumicata Carnica. The surface should show a pale drift of smoked cheese over the glistening pasta.