Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour
   1      pound         ricotta cheese
     1/4  pound         smoked ricotta -- finely grated
   2                    eggs -- beaten
   1      teaspoon      salt
   2      tablespoons   currants
     1/2  teaspoon      bitter chocolate
     1/2  teaspoon      nutmeg
   1      teaspoon      lemon zest -- grated
   2      tablespoons   sliced scallions
   1      tablespoon    finely-chopped Italian parsley
   1      cup           chicken stock
   4                    sage leaves
   2      tablespoons   butter

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. Make a well with the flour and place ricotta, smoked ricotta, eggs, salt, currants, chocolate, nutmeg, lemon zest, scallions and parsley in center. Incorporate everything with your hands to form a dough. Divide dough into 4 pieces and roll into a dowel or tube about 1-inch thick. Flatten the tube to about 1/4-inch thick and cut into 1 1/2-inch long pieces. These are called cjarsons. Drop cjarsons into boiling water and cook until they float, about 5 to 7 minutes. Meanwhile, place chicken stock, sage and butter into a 12- to 14-inch sauté pan and bring to a boil. Drain cjarsons and toss into pan with butter mixture. Toss to coat and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D09)