Oxtail Ravioli

Staff Writer
Oxtail Ravioli
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
309
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
  • 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

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.  

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.

Nutritional Facts

Total Fat
17g
26%
Sugar
2g
N/A
Saturated Fat
4g
21%
Cholesterol
28mg
9%
Protein
11g
22%
Carbs
26g
9%
Vitamin A
64µg
7%
Vitamin B12
0.8µg
14%
Vitamin B6
0.2mg
9.9%
Vitamin C
2mg
4%
Vitamin E
2mg
9%
Vitamin K
9µg
11%
Calcium
37mg
4%
Fiber
1g
5%
Folate (food)
14µg
N/A
Folate equivalent (total)
58µg
14%
Folic acid
26µg
N/A
Iron
2mg
13%
Magnesium
23mg
6%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
20%
Phosphorus
113mg
16%
Polyunsaturated
3g
N/A
Potassium
315mg
9%
Riboflavin (B2)
0.3mg
16%
Sodium
420mg
18%
Thiamin (B1)
0.3mg
17.1%
Trans
0.1g
N/A
Zinc
2mg
10%