Wonton in ravioli with oxtail

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Ravioli stuffed with oxtail
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Ravioli stuffed with oxtail

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: ItalianDifficulty: Media
Rations

6

rations
Preparation time

25

minutes
Cooking time

3

hours 

10

minutes
Calories

410

kcal
Total time

3

hours 

35

minutes

Discover the delight of these Oxtail Ravioli, an exquisite recipe that combines the tenderness of slow-cooked meat with the crunchy touch of wonton pasta.

Simmerse yourself in the process of cooking and enjoying these homemade ravioli, while delighting yourself with our carefully selected playlist.

Let the music and flavors transport you to an unforgettable culinary world! Let's get to work and bon appetit!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1 oxtail or veal tail in large cubes

  • 1 piece of celery emincé (cut in slices)

  • 1 carrot emincé

  • Vegetable broth, water or red wine according to preference

  • 2 quartered shallots

  • 1 large onion emincé (in slices)

  • Salt to taste

  • Pepper to taste

  • Olive oil

  • 1 wonton dough package

  • Butter

Pasos

  • Start by heating a casserole dish with a generous splash of olive oil. Add the oxtail or veal cubes and sauté until the meat is browned.
  • Add the onion, carrot, shallots and celery to the pan. Cook over medium heat for about 10 minutes, stirring frequently so the vegetables mix well and cook evenly.
  • Cover the meat and vegetables with vegetable stock (or water or red wine if you prefer). Simmer for 3 hours, stirring occasionally to prevent sticking.
  • Once the meat is tender, remove it from the pan and bone it. Chop the meat into very small pieces and set aside.
  • Strain the sauce left in the casserole and add a portion to the minced meat to give it a mellow texture. Put the rest of the sauce in a saucepan and reduce over low heat. At the end, incorporate a knob of butter to give it a velvety texture.
  • To assemble the ravioli, take a sheet of wonton pasta and place some meat in the center. Moisten the edges with water and close the dough into a packet, making sure to seal the edges well.
  • Place the ravioli on a plate covered with greaseproof paper. You can sauté them in a pan with a little butter or cook them in the microwave for one minute, covered with cling film.
  • Serve the ravioli covered with the reduced sauce and, if desired, garnish with some fresh greens for an extra touch of color and flavor. Enjoy these delicious oxtail ravioli in the company of your loved ones.

Información nutricional (por ración)*

  • Serving Size: 200g
  • Calories: 410kcal
  • Fat: 18g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 450mg
  • Potassium: 500mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 25g
  • Vitamin A: 1750IU
  • Vitamin C: 7mg
  • Calcium: 40mg
  • Iron: 3mg
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Key points of the recipe

  1. Cooking the oxtail: Simmer the oxtail for 3 hours with the vegetables and the liquid of your choice (broth, water or red wine). This will ensure that the meat is tender and debones easily, which is essential for a tender, juicy stuffing.
  2. Preparation of the stuffing: After cooking and boning the meat, finely chop and mix with a little of the reduced sauce to maintain moisture and flavor. The texture of the filling should be mellow, not dry, so that the ravioli are tasty and have the right consistency.
  3. Assembling and sealing the ravioli: When filling the wonton pasta sheets, place just the right amount of meat in the center and moisten the edges with water to seal them properly. This will prevent them from opening during cooking and ensure a perfect presentation.

Pairing with wine

For this Oxtail Ravioli recipe, I would recommend a medium to full-bodied red wine, such as a Cabernet Sauvignon, Merlot or Tempranillo. These wines have the structure and tannins necessary to complement the richness and texture of the oxtail meat, as well as to balance the intense flavors of the reduced sauce. In addition, the dark fruit aromas and spicy notes of these wines will harmonize well with the mix of flavors in the recipe.

I would avoid light-bodied white or red wines, as they could be overshadowed by the intensity and richness of the recipe.

Beer pairing

As for beer pairing, I would suggest a Brown Ale or a Porter. Both have roasted malt flavors and caramel notes that will complement the richness and depth of flavor of the oxtail meat and sauce. In addition, its moderate bitterness will help cleanse the palate between mouthfuls, offering a good balance in each sip.

I would avoid very light beers, such as lagers or pilsners, as they do not have the structure necessary to sustain the intense flavors of this recipe. It is also advisable to avoid extremely bitter beers or beers with a high hop content, such as IPAs, as they may compete with the flavors of the meat and sauce instead of complementing them.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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