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Oxtail Ravioli

Anne Dolce|

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.
 
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