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Oxtail Ravioli with Sage Butter

Oxtail Ravioli with Sage Butter

Prep time: 240 minServes: 4

Pairs with

The oxtail's gelatine-rich filling and the brown butter create luxurious depth that matches an elegant red — Barbaresco or Saint-Julien.

Ingredients

  • Pasta dough:
  • 300 g durum wheat flour (tipo 00)
  • 3 eggs
  • 1 tbsp olive oil
  • ½ tsp salt
  • Filling:
  • 500 g braised oxtail (meat pulled, finely shredded)
  • 50 g Parmesan, grated
  • 2 tbsp braising liquid
  • 1 egg yolk
  • Salt and black pepper
  • Sage butter:
  • 100 g butter
  • 20 sage leaves
  • 50 g Parmesan, grated

Method

  1. 1Pasta dough: Combine flour and salt. Make a well, crack in the eggs and add olive oil. Knead to a smooth dough, about 8 minutes. Rest under a cloth for 30 minutes.
  2. 2Filling: Mix shredded oxtail with Parmesan, braising liquid and egg yolk. Season.
  3. 3Roll the dough thin (pasta machine setting 6 or thin rolling pin). Place filling every 5 cm. Fold, press out air and cut with a round cutter. You should get about 24 ravioli.
  4. 4Cook in lightly salted water for 3–4 minutes.
  5. 5Sage butter: Melt the butter over medium heat until nut-brown. Fry the sage for 30 seconds.
  6. 6Toss the ravioli with the sage butter. Serve with grated Parmesan.