A Batali family classic!
- step-by-step directions
- For the Ravioli:
- Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil
- 2 Large Red Onions (Sliced)
- 1 pound Sweet Italian Sausage (crumbled)
- 1 Bunch Red Swiss Chard (Cut into 1/2" Ribbons)
- 1 cup Fresh Ricotta
- 1/2 treaspoon Freshly Grated Nutmeg
- Freshly Ground Black Pepper (To Taste)
- Pasta Sheets
- For the Oxtail Ragu:
- 5 pounds Oxtail (Cut into 2" Thick Pieces)
- Kosher Salt and Freshly Ground Black Pepper
- 6 tablespoons Extra Virgin Olive Oil
- Flour (For Dredging)
- 2 Medium Onions (Sliced 1/4" Thick)
- 4 cups Red Wine
- 2 cups Brown Chicken Stock
- 2 cups Basic Tomato Sauce
- 2 tablespoons Fresh Thyme Leaves
- Pecorino Romano for Grating
- For the Ravioli: Meanwhile, in a 12- to 14-inch saute pan, heat the olive oil over medium heat. Add the onions and cook slowly till softened. Add sausage and cook until pink is gone, about 8 minutes. Add chard and stir to mix with sausage and then cover and cook 15 minutes till chard gives up its water. Remove lid and cook until dry, about 5 minutes. Remove from the heat and cool.
- Add sausage and onion mixture to the ricotta, nutmeg, and salt and pepper. Mix well.
- Divide the pasta dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine. Lay 1 sheet of pasta on a work surface and use a pastry cutter to make 12 2½- by 1-inch rectangles. Place 1 rounded tablespoon of the filling on one side of each rectangle and fold the dough in half to form a square. Press firmly around the edges to seal, brush with a little water if necessary. Continue with the remaining pasta and filling. These can be set aside on a baking tray, the layers separated by dish towels, and refrigerated, for up to 6 hours.
- For the Oxtail Ragu: Preheat the oven to 375°F.
- Trim the excess fat from the oxtails and season liberally with salt and pepper.
- In a 6 to 8-quart, heavy-bottomed casserole or Dutch oven, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, turning with long-handled tongs. This should take 8 – 10 minutes. Removed the browned oxtails to a plate and set aside.
- Add the onions to the same pan and, stirring constantly with a wooden spoon, cook them until lightly browned, 5 – 7 minutes. Add the wine, stock, tomato sauce, and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook in the oven for 1 – 1 ½ hours, or until the meat is falling off the bone.
- Remove the pan from the oven and carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
- With a small ladle, skim the fat from the surface of the sauce. Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
- To Prepare Dish: Bring about 6 quarts of water to a boil and add 2 tablespoons of salt. Meanwhile, In a 12- to 14-inch sauté pan, heat about 3 cups of the ragú. Gently drop the ravioli into the boiling water and cook at a gentle simmer for 3 minutes. Drain, reserving some of the cooking water. Add the ravioli to the sauté pan with the ragu. Toss very gently over medium heat to coat the ravioli with the ragú, 1 to 2 minutes. Divide among six heated bowls and grate Pecorino over each bowl. Serve immediately.
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