Oxtail Ravioli

Oxtail Ravioli
Staff Writer
Thinkstock/iStockphoto

 

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

 

12
Servings
347
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Pounds  oxtail
  • 1/2  Cup  medium diced carrots
  • 1/4  Cup  medium diced celery
  • 1/2  Cup  medium diced onion
  • cloves garlic, chopped
  • 1  Tablespoon  tomato paste
  • sprigs thyme
  • sprig rosemary
  • 3  Cups  veal stock
  • 1/2  Cup  canola oil
  • Salt and pepper, to taste
  • package wonton wrappers
  • 1  Cup  chicken stock
  • 4  Ounces  foie gras (optional)
  • 2  Tablespoons  butter
  • 3/4  Cups  port wine

Directions

Preheat the oven to 365 degrees.

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. 

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. 

Fill each wonton wrapper with about 1-2 tablespoons of the oxtail mixture. 

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.  

Nutritional Facts

Total Fat
25g
36%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
69mg
23%
Carbohydrate, by difference
11g
8%
Protein
19g
41%
Vitamin A, RAE
137µg
20%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
114mg
11%
Choline, total
27mg
6%
Fluoride, F
1µg
0%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
143mg
20%
Selenium, Se
9µg
16%
Sodium, Na
454mg
30%
Water
75g
3%
Zinc, Zn
2mg
25%

Oxtail Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Oxtail Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.