Oxtail ravioli

Total time: 4hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 402 Kcal, 20g Protein, 39g Carbohydrates, 18g Fat


  • To cook the oxtail
  • 600 g oxtail, cut into pieces
  • 1 tbsp oil for frying
  • 1 pack soup vegetables (approx. 500 g), cut into pieces
  • 1 litre water
  • Filling
  • 0.5 dl red wine
  • 1 dl beef bouillon
  • 2 garlic clove, pressed
  • 2 tbsp tomato puree
  • 1 tbsp olive oil
  • 1 red onions, finely chopped
  • 1 tbsp rosemary, finely chopped
  • salt and pepper to taste
  • To shape the ravioli
  • 1 fresh egg white
  • 2 rolls of pasta dough
  • To cook the ravioli
  • salted water, boiling
  • 1 tbsp olive oil
  • 20 g Parmesan, shaved

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  • To cook the oxtail

    Heat the oil in a wide pan. Brown the oxtail in batches for approx. 5 mins. per batch, remove from the pan, set aside. Add the vegetables, fry for approx. 5 mins., stirring occasionally. Pour in the water, return the oxtail to the pan, bring to the boil. Reduce to a low heat and cook at just below the boil for approx. 4 hrs. If necessary, add a little more water to ensure that the bones remain just covered at all times. Skim off any foam using a slotted spoon. Remove the oxtail, allow to cool slightly.
  • Filling

    Pull apart the oxtail with a fork. Heat the oil in a pan. Sauté the onion, garlic and rosemary for approx. 3 mins. Add the meat and tomato puree, cook for a further 2 mins., pour in the wine, reduce almost completely. Pour in the stock, reduce almost completely, season and leave to cool.
  • To shape the ravioli

    Roll out the dough, cut out 40 circles using a cutter or a glass (approx. 8 cm in diameter). Place a walnut-sized portion of filling in the centre of 20 circles, brush the edges with egg white. Place the remaining circles neatly on top, press the edges down firmly, pressing out any trapped air.
  • To cook the ravioli

    Cook the ravioli in batches in just-boiling salted water for approx. 5 mins., drain. Mix the ravioli with the oil, sprinkle the parmesan on top.
  • Tip:

    The remaining filling also tastes great as a pasta sauce or in a burger. The filling can be stored in an airtight container in the freezer for approx. 3 weeks.

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