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1
Combine the flour, eggs, lard and salt on a work surface. Work the mixture until it forms a stiff, cohesive dough — considerably firmer than a standard egg pasta dough. Knead for 8–10 minutes. Wrap and rest at room temperature for 30 minutes. The dough is ready when it no longer springs back when pressed.
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2
Combine the cooked, well-dried spinach, ricotta, raisins, pine nuts, crushed chocolate, cinnamon and crumbled biscuits in a bowl. Mix until even. The filling must be cohesive but not wet; the spinach must read as the primary element, with chocolate and cinnamon detectable but not dominant. Taste to confirm the balance.
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3
Roll the dough thinly on a lightly floured surface to approximately 2 mm. Cut into large rounds or squares — each cjarsòn is a generous, ravioli-sized piece. Place a spoonful of filling at the centre of each. Fold the dough over and press firmly around the entire edge, expelling any air. This is where the dish lives or dies: a poorly sealed cjarsòn will release its chocolate and spice into the cooking water, colouring it and robbing the pasta of its filling. The seal must be tight and continuous.
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4
Arrange the formed cjarsons in a single layer on a tray and refrigerate, uncovered, for 30 minutes. They are ready when the surface has dried slightly and they feel firm to a light press.
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5
Cook the cjarsons in a large pan of well-salted boiling water. They are done when they have floated and the dough is just tender at the sealed edge — test one by pressing the thickest edge between thumb and finger.
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6
While the pasta cooks, heat the butter in a light-coloured pan over medium heat. Continue cooking beyond the foam stage until the solids turn a deep hazelnut brown and the kitchen carries a pronounced nutty aroma. Pale butter is entirely wrong here. Remove from the heat the moment the colour is reached.
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7
Drain the cjarsons and transfer to warmed plates. Spoon the browned butter over immediately. Finish with a generous amount of finely grated ricotta affumicata — it should begin to melt onto the hot surface of the pasta rather than sitting as distinct pieces. Serve at once.