Homemade Tortelli Stuffed with Stewed Oxtail Recipe

Name: Homemade Tortelli Stuffed with Stewed Oxtail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 pound all-purpose flour, plus more for dusting; 4 jumbo eggs; 1 tablespoon olive oil; 1 teaspoon salt; 2 tablespoons unsalted butter; 1 tablespoon sherry vinegar; 2 handfuls of freshly grated Vezzena cheese

Servings: persons

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
1 pound all-purpose flour, plus more for dusting
4 jumbo eggs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon sherry vinegar
2 handfuls of freshly grated Vezzena cheese

1
Special equipment: a pasta machine and a round pasta cutter
2
For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat.
3
Brown the oxtails on each side until brown and crispy, about 10 minutes.
4
Remove from the heat and cool.
5
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.
6
Add the oxtails along with the beef stock, red wine and salt and pepper to taste.
7
Cover with foil and a lid and cook over high heat for 3 hours.
8
Remove the pan from the heat and cool.
9
Remove the oxtails from the pan; discard the bones and shred the meat by hand.
10
Reserve the juices from the pan and set aside.
11
Let fully cool.
12
Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
13
For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth.
14
Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.
15
Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter.
16
Spoon the oxtail filling in the middle of the pasta circles.
17
Pull up the sides of the pasta and close by hand.
18
For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes.
19
When ready to serve, bring a pot of water to a boil with 1 teaspoon salt.
20
Add the pasta and cook for 6 minutes.
21
Drain and toss in the thickened oxtail sauce until heated through.
22
Plate and top with a couple of handfuls of cheese.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pound oxtails, 2 carrots, roughly chopped, 2 stalks celery, roughly chopped, and more.

Yes, Homemade Tortelli Stuffed with Stewed Oxtail falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Tortelli Stuffed with Stewed Oxtail

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