Oxtail Ravioli
Ingredients
Oxtail
5 lbs. Beef Oxtails (patted dry)
2½ tsp. Coarse Kosher Salt (more as needed)
2 tsp. Black Pepper
2 Tbs. Extra Virgin Olive Oil
4 Shallots (peeled, trimmed and sliced
lengthwise ¼-inch thick)
4 Large Carrots (peeled, cut in half and ¼-inch
cubed)
1 head Celery (cut ¼-inch thick)
3 Tbs. Tomato Paste
6 cloves Large Garlic (crushed)
750ml Dry Red Wine
9 sprigs Thyme
2 branches Rosemary
2 Bay Leaves
Oxtail Ravioli Stuffing
½ cup Mascarpone Cheese
½ cup Ricotta Cheese
½ cup Parmesan Cheese
3 Egg Yolks
2 Tbs. Extra Virgin Olive Oil
½ bunch Chives (chopped fine)
1 Yellow Squash
1 Green Zucchini
1 Beefsteak Tomato
1 Small Japanese Eggplant
1 4 oz. Hudson Valley Foie Gras
Salt and Pepper to taste
Pasta Dough
2 lbs. “00” Flour
2 Eggs
8 Egg Yolks
2 tsp. Extra Virgin Olive Oil
¼ cup Water
Garnish
2 Tbs. Chicken Broth
Preparation
Oxtail
Lay the oxtail on a sheet pan and season with
salt and pepper a bit on the heavy side. Heat a
heavy soup pot with the lid on over medium-
high heat. Add the olive oil and warm through.
Add as many oxtail pieces to the pot as you
can fit in a single layer without overcrowding
the pot. Sear, turning occasionally until the
meat is uniformly golden brown all over,
including the sides. Transfer the meat to a plate
and repeat until you’ve browned all the oxtail.
Add the shallots to the pan drippings and cook
over medium heat until lightly caramelized,
about 10 minutes. Add the carrots and celery
and cook 5 minutes. Stir in the tomato paste
and garlic. Heat oven to 325°F. Pour the wine
into the pot. Bundle the thyme, rosemary
branches and bay leaves with kitchen twine and
drop into the pot. Bring the mixture to a simmer
and cook over medium heat until the liquid has
reduced by half, about 15 minutes. Stir and scrape
the bottom of the pot. Return the oxtail to the
pot and bring to a simmer. Cover the pot and
transfer to the oven. Cook at 325°F, turning the
oxtails every 30 minutes until meat is fork tender,
about 3-3½ hours.Transfer the oxtail to a plate.
Spoon off the fat from surface of the pan and
discard (there will be a lot of it). Strain the juice
from the pan and place back on heat and reduce
until it coats the back of a spoon evenly to make
a reduced oxtail sauce. Let the oxtail cool for 30-
40 minutes then pick off all the meat from the
bones then separate and discard the fat. Place
the shredded meat in a pan and cover the meat
with just enough of the reduced sauce to cover
and set aside.
Oxtail Ravioli Stuffing
Add 1 lb. of the cooked and braised oxtail meat
and 2 Tbs. of the reduced oxtail sauce in a
food processor and pulse chop 4-5 times until
uniform. Make sure the oxtail still has some
texture then remove from the food processor.
In a bowl add the oxtail, cheeses, egg yolks
and olive oil then fold in with a rubber spatula.
Season with salt and pepper then add the
chopped chives and refrigerate. Using a Japanese
mandolin with a fine teeth blade run the yellow
squash and green zucchini through to form a fine
julienne then brunoise. Using your knife quarter
and deseed the tomato and eggplant then
julienne and brunoise both. Over high heat sear
the foie gras until heavily seared on both sides.
Pasta Dough
In a mixing bowl add all the ingredients except
the water and mix for 1 minute on low. Slowly
add the water until the dough comes together
and pulls from the side of the mixing bowl. If all
the water is used and the