Homemade Tortelli Stuffed with Stewed Oxtail

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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 

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