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Oxtail Ravioli

Anne Dolce|March 19, 2013 3:05 pm EST

Oxtail Ravioli

4 (1 ratings)

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  Bagatelle’s oxtail-stuffed pasta is all that we love about ravioli, and perfect for a warm and comforting dinner on a rainy night.  

Servings

12

Ingredients

• 3/4 pound oxtail
• 1/2 cup medium diced carrots
• 1/4 cup medium diced celery
• 1/2 cup medium diced onion
• 2 cloves garlic, chopped
• 1 tablespoon tomato paste
• 2 sprigs thyme
• 1 sprig rosemary
• 3 cup veal stock
• 1/2 cup canola oil
• salt and pepper, to taste
• 1 package wonton wrappers
• 1 cup chicken stock
• 4 ounce foie gras (optional)
• 2 tablespoon butter
• 3/4 cup port wine

Directions

1. Preheat the oven to 365 degrees.
2. Add the canola oil to a medium-sized pan and heat over medium-high. Add the oxtail and sear on all sides until nicely browned. Remove the oxtail from the pan and set aside. Add the vegetables to the pan and cook for 2-3 minutes, until they become soft. Add the tomato paste, garlic, thyme, and rosemary. Add the oxtail back into the pan and cover with the veal stock. Bring to a boil, cover, and place the pan in the oven.
3. Cook the oxtail for 3 ½ hours, or until the meat falls off the bone. When the oxtail is done, remove the meat from the bones, shred, and set aside. Strain the cooking liquid and reduce by ½. Add the shredded oxtail back to the liquid and season with salt and pepper to taste.
4. Fill each wonton wrapper with about 1-2 tablespoons of the oxtail mixture.
5. To make the sauce, add the chicken stock, foie gras, and butter to a saucepot. Reduce until the liquid reaches a thick, nape consistency (it will coat the back of a spoon). Add the port wine and reduce to a thick glaze.