Oxtail Ravioli
| Serves | 6 |
|---|---|
| Ingredients | Pasta, Vegetables, Beans, Mushrooms, Dairy, Meat |
| Day Part | Dinner |
| Cuisine Type | American |
Source: Recipe from Chef Takashi Yagihashi
For such a heavy meat and pasta dish, the final outcome of this braised oxtail ravioli is surprisingly light. Serve atop vegetable fricassee with pea foam.
Ingredients
1, 2-lb. oxtail, cut into pieces
Salt and pepper
1 cup flour
2 tbsp. olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, minced
1 bottle (750-ml.) red wine
2 qt. veal stock
2 bay leaves
1 tsp. whole black peppercorns
1 cup chopped tomatoes
1 tbsp. tomato paste
1 tbsp. honey
5 sprigs thyme
Sheets of pasta, as needed
Fricassee of Vegetables:
1 tbsp. olive oil
1 cup fresh morels
6 wild leeks, in 11⁄2-in. pieces
1 tsp. chopped shallots
1 tsp. chopped garlic
1⁄2 cup cooked fiddleheads
1⁄2 cup fresh fava beans
1 cup chicken stock
1 tbsp. butter
Salt and pepper
1 tbsp. minced parsley
To Finish Oxtails:
1 tbsp. butter
1 tsp. minced garlic
1⁄2 tsp. minced shallots
6 tbsp. vegetable brunoise
8 oz. braised oxtail
3 tbsp. braising liquid
1 tbsp. grated Parmesan
1 tsp. chopped parsley
Pea Foam:
1 tbsp. butter
1 tbsp. sliced leeks
2 sliced mushrooms
1 tbsp. finely chopped onion
2 cups stock
1 cup English peas, cooked
1⁄2 cup heavy cream
Steps
- For oxtail: Season oxtail pieces with salt and pepper and coat with flour. Over high heat, add 1 tbsp. oil to a large sauté pan. Sear oxtails until golden on all sides. Remove from pan and set aside.
- Wipe pan, add remaining tbsp. oil. Sweat onions, carrots, celery, and garlic until soft. Add red wine; reduce by half.
- Return oxtail to pan with veal stock, bay leaves, peppercorns, tomatoes, tomato paste, honey, and thyme. Bring to a boil, cover pan tightly, and cook in a 375ºF oven for about 3 hr., or until meat is tender.
- Cool in liquid. Remove meat from oxtail; save liquid.
- For fricassee: Heat oil; sauté morels and leeks 1 min. Add shallots and garlic; cook 1 min. more. Add fiddleheads, favas, stock, butter, salt, pepper, and parsley; cook 1 min.
- To finish: In saucepan, combine butter, garlic, and shallots; cook over low heat until golden. Add brunoise; cook 2 min. Add oxtail and reserved liquid. Reduce until almost dry; add Parmesan and parsley.
- Take a sheet of pasta dough and arrange over a ravioli tray. Place a little oxtail filling into each pocket. Brush around filling with egg wash. Place a second pasta sheet over the first and form ravioli. Dust with flour and refrigerate.
- Cook ravioli in boiling, salted water for 2 min.; drain.
- Prepare pea foam: Melt butter in saucepan and sweat leeks, mushrooms, and onions 3-4 min. Add stock; bring to a boil. Add peas and cream. Purée in a blender and strain.
- To serve: Divide vegetable fricassee between six pasta bowls; place ravioli on top. Heat pea mixture and foam with a hand blender. Scoop off foam and place in bowls. Serve immediately.