Oxtail ravioli


by: Faerie Chef

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.


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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

Nutrition Facts
Oxtail ravioli

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

how is this calculated?

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1.  Choose the thickest part of the oxtail. To make the filling, cut the oxtail into 4 or 5 pieces, rinse it, put it in a large pot, cover with cold water and bring to the boil, then skim, drain and set aside. Put 3 tablespoons extra virgin olive oil in another pan big enough to hold the oxtail, with 4 chopped garlic cloves, 2 carrots and 2 banana shallots (or 4 small ones) , all cut into large dice, and cook gently for about 10 minutes. Then add a bouquet garni, made with a sprig of rosemary and a small bunch of sage, 2 1/2 ounces pork belly and the oxtail. Cook gently for 5 to 6 minutes, then add 1 1/2 cups dry white wine and continue to cook until the wine evaporates.

2.  Next add 3 tablespoons tomato paste and 4 cups of chicken stock, bring to the boil, skim, then turn down the beat and simmer for 45 to 60 minutes, until the meat falls apart. Separate the meat and vegetables into two different bowls. Pass the remaining cooking liquid through a fine sieve into a clean pan, put back on the beat, and simmer until it thickens to a sauce—like consistency.

3.  Flake the oxtail meat with your fingers, breaking the meat down as much as possible and discarding the bones and any fatty parts (don't chop with a knife or you will lose the nice "stringiness"). Mix in half of the reserved vegetables, put into a food processor and process to a coarse paste. Add 1/4 cup grated Parmesan cheese, taste and season, then add one egg and mix — the mixture should come together easily in soft balls, but if it seems too dry, mix in a little of the sauce. Make up and cook the ravioli as on the previous page, adding the sauce to the pan containing the butter and rosemary, along with the remaining vegetables. Toss gently for a minute or so, and serve.

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