
Oxtail ravioli

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This variation on the recipe on the previous page goes way back, to a time when l was talking to Marco Pierre White about how great oxtail is, but how difficult it is to get people to try it in restaurants, because their perception of it is as something too robust and difficult to eat. He used to make little ballotines of oxtail in caul fat. He said: "Why don't you try wrapping it up?" So I came up with these ravioli, which are a perfect vehicle for people to enjoy all the fantastic flavors in a way that is easy for them to cope with.
ingredients
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serves: 4
3 tablespoons extra virgin olive oil
4 cloves garlic
2 carrots
2 banana shallots
bouquet garni (a sprig each of rosemary and sage)
2 1/2 ounces pork belly
1 1/2 cups white wine
3 tablespoons tomato
4 cups a of chicken stock
1/4 cup grated Parmesan cheese
Servings Per Recipe: 4
Amount per Serving
Calories: 408
- Total Fat: 24.4 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Cholesterol: 25.5 mg
- Sodium: 473.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.1 g
- Sugars: 8.7 g
- Protein: 11.3 g
preparation

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