Homemade Tortelli Stuffed with Stewed Oxtail

Total Time:
6 hr 10 min
1 hr 25 min
1 hr
3 hr 45 min

4 to 6 servings

  • Filling:
  • 2 tablespoons olive oil
  • 2 pound oxtails
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 white onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 6 juniper berries, roughly chopped
  • 4 sage leaves, roughly chopped
  • 1 sprig rosemary, leaves removed and roughly chopped
  • 1 pint homemade beef stock
  • 1 pint red wine
  • Salt and pepper to taste
  • 2 eggs
  • 1 handful of freshly grated Parmesan
  • 10 ounces grated stale Italian bread
  • Pasta:
  • 1 pound all-purpose flour, plus more for dusting
  • 4 jumbo eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon sherry vinegar
  • 2 handfuls of freshly grated Vezzena cheese
  • Special equipment: a pasta machine and a round pasta cutter

  • For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool.

  • In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours.

  • Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool.

  • Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.

  • For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.

  • Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand.

  • For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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