Delicious Friday Food -Ravioli with Braised Oxtail fill

This recipe is a mix of different Jamie Oliver recipes. MMMMMHHHHH!

Really good for friday (and saturday) nights -especially when leaving some pieces for later that night, when you come home from town and really need a late night snack!

Braised Oxtail

1 x basic pasta recipe

1 oxtail, cut into 4” chunks
1 stick celery, finely chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 leek, trimmed and finely chopped
½ of a 750 mL bottle white wine
1 T. fennel seeds, crushed
1 T. juniper berries, crushed
Salt and black pepper
½ a cinnamon stick
1 dried red chili, crushed
1 large tablespoon tomato paste/puree
2 tins plums tomatoes
1 T. fresh oregano leaves
A handful of fresh sage leaves
A knob of butter
Parmesan cheese

Preheat oven to 150 Celcius degrees
While basic pasta recipe is setting in the fridge, heat ovenproof saucepan and add a splash of olive oil.
Sear oxtail till brown on all sides.
Add celery, onion, carrot and leek, cooking till golden brown.
Add wine and crushed spices, cinnamon, chili, tomato puree and tomatoes.
Top up with a little water if you need to cover the oxtails.
Cover and put in oven, 4-5 hours till meat is falling off the bone.
Remove, lift out oxtails, when cool enough to handle, shred all meat off bones and be sure to pick through for extra bits of bone.

Chop the meat finely and blend with the vegetables drained for all the sauce.
Simmer the sauce 15 minutes and season to taste.

Roll out the Pasta dough, really thin, and if you have a ravioli-thingy use it for cutting out round pieces of pasta dough and make raviolis, be sure to not have air inside of the ravioli and to put some water on the edges so they stick to each other. If you for some weird reason not have a ravioli-thingy, cut out round or squared pieces, put the meat&vegetable mix on it and close the pasta around it.

Cook in a lot of salt water for 3-4 minutes. Put raviolis on plates, pour over the sauce and add A LOT of parmesan!



600g Tipo ‘00’ flour
6 large free-range or organic eggs or 12 yolks

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.

Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping

it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in clingfilm and put it in the fridge to rest for at least half an hour before you use it. Make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta

First of all, if you haven’t got a pasta machine it’s not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn’t even consider having a pasta machine in the house! When it comes to rolling, the main problem you’ll have is getting the pasta thin enough to work with. It’s quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small

pieces of pasta rather than a few big ones. You’ll be rolling your pasta into a more circular shape than the long rectangular shapes you’ll get from a machine, and they won’t look like the step-by-step pics on the next few pages, but use your head and you’ll be all right!

If using a machine to roll your pasta, make sure it’s clamped firmly to a clean work surface before you start (use the longest

available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids’ homework and stuff like that, shift all this out of the way for the time being. It won’t take a minute, and starting with a clear space to work in will make things much easier, I promise.

Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with

your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you’re getting nowhere, but in fact you’re working the dough, and once you’ve folded it and fed it through the rollers a few times, you’ll feel the difference. It’ll be smooth as silk and this means you’re making wicked pasta!

Now it’s time to roll the dough out properly so go back further up in this receipe and find out how to do it. Yeah.

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