Recipe courtesy of Port Ellen Clan

Homemade Tortelli Stuffed with Stewed Oxtail

  • Level: Intermediate
  • Total: 5 hr 45 min (includes cooling time)
  • Active: 1 hr 25 min
  • Yield: 4 to 6 servings
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Ingredients

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 

Directions

Special equipment:
a pasta machine and a round pasta cutter
  1. 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.
  2. 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.
  3. 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.
  4. Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
  5. 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.
  6. 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.
  7. 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.
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