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RAVIOLI STUFFED WITH OXTAIL




Source of Recipe


Olive Chef School


List of Ingredients




Pasta

500g fresh pasta



Oxtail filling

1kg oxtail

2 cups red wine

4 cloves garlic

Freshly-ground black pepper

2 whole cloves

4 cups water

Fresh thyme



Sauce

3 cups oxtail stock (drained from the above filling)

2T soy sauce

500g butter, cut into small cubes

Freshly-ground black pepper



Garnish

1 leek

½ cup cooking oil



Recipe



Oxtail filling

Brown the oxtail in a little oil and place the ingredients (except the thyme) for the filling, in a slow cooker. Cook until soft. Drain and retain the liquid. Remove the meat from the bones. Place the meat in a blender with a little fresh thyme and process to a smooth pasta. Season well.



Pasta

possible. Using a large scone cutter, cut into round shapes. Place a teaspoon of filling in the centre of each circled, brush the edge of the pasta with water and place a second circle over the filling. Seal the sides well. Dust a tray with flour and carefully place the ravioli on it. Do not overlap as they will stick together. You should have about 50. Bring a large pot of salted water to the boil and cook the ravioli for about 4 minutes. Test the thickest sides of the pasta to see if it is cooked. Drain and serve with sauce.

Sauce

Just before serving, heat 3 cups of the strained stock and soy sauce and season to taste. Remove from the stove and whisk the butter cubes in to thicken the sauce.

Serve the cooked ravioli with the sauce, topped with deep fried leeks and freshly-ground black pepper.