1 rating

Oxtail Ravioli



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


Calories Per Serving


  • 3/4 Pounds 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 Cups veal stock
  • 1/2 Cup canola oil
  • Salt and pepper, to taste
  • 1 package wonton wrappers
  • 1 Cup chicken stock
  • 4 Ounces foie gras (optional)
  • 2 Tablespoons butter
  • 3/4 Cups port wine


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.