Friulian Cjalsòns with ricotta and Profumata sauce

Serves 4
Mash the potatoes in a bowl. Stir together the egg, flour, nutmeg, finely chopped parsley and a pinch of salt, then knead until smooth. In a separate bowl, sift the ricotta and season with the grated cheese, salt and pepper. Mix well.
Roll out the dough thinly on a floured surface and use a pastry cutter (ø 7 cm) to form some discs. Place a spoon of filling at the centre of each disc, fold them onto themselves into a half-moon shape, press the edges firmly together, and make three small folds along the edges with your hands (one on each side and one in the middle). Finally, seal the Cjalsòns with the tines of a fork.
Bring a pot of water to the boil. Add some salt and cook the Cjalsòns for 3-4 minutes. Drain and sauté in the cream of button mushrooms aromatised with truffle, previously diluted with a couple of tablespoons of the Cjalsòns cooking water. Serve hot.