Oxtail Ravioli with Foie Gras

Recipe by Anthony Giacoponello, Executive Chef.
​Sebonack Golf Club, Southampton, New York, 2015.
​Image by Diana DeLucia.

Serves: 1

Ingredients

Braised Oxtail

• 5 pounds Beef Oxtails (patted dry)
• 2½ teaspoons Coarse Kosher Salt (more as needed)
• 2 teaspoons Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Shallots (peeled, trimmed, sliced lengthwise ¼-inch thick)
• 4 large Carrots (peeled, halved, ¼-inch cubed)
• 1 head Celery (sliced ¼-inch thick)
• 3 Tablespoons Tomato Paste
• 6 large cloves Garlic (crushed)
• 750 milliliters Dry Red Wine
• 9 sprigs Thyme
• 2 branches Rosemary
• 2 Bay Leaves

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Oxtail Ravioli Stuffing

• 1 pound Braised Oxtail Meat (from above)
• 2 Tablespoons Reduced Oxtail Sauce (from above)
• ½ cup Mascarpone Cheese
• ½ cup Ricotta Cheese
• ½ cup Parmesan Cheese
• 3 Egg Yolks
• 2 Tablespoons Extra Virgin Olive Oil
• ½ bunch Chives (finely chopped)
• Salt and Pepper (to taste)

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Pasta Dough

• 2 pounds "00" Flour
• 2 Eggs
• 8 Egg Yolks
• 2 teaspoons Extra Virgin Olive Oil
• ¼ cup Water (plus extra if needed)

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Garnish

• 1 Yellow Squash
• 1 Green Zucchini
• 1 Beefsteak Tomato
• 1 Small Japanese Eggplant
• 1 four-ounce piece Hudson Valley Foie Gras (seared on both sides)
• 2 Tablespoons Chicken Broth
• Microgreens (optional)​

Preparation

Braised Oxtail
Preheat oven to 325°F. Season oxtails generously with salt and pepper. Heat the olive oil in a heavy, lidded soup pot over medium-high heat. Sear oxtails in batches until golden brown on all sides. Transfer to a plate. Add shallots to the pot and cook until lightly caramelized (about 10 minutes). Add the carrots and celery; cook 5 minutes. Stir in tomato paste and garlic. Deglaze with red wine; add thyme, rosemary, and bay leaves tied in kitchen twine. Simmer until liquid reduces by half (about 15 minutes), scraping the bottom of the pot. Return oxtails to the pot, bring to a simmer, cover, and transfer to the oven. Braise 3–3½ hours, turning oxtails every 30 minutes, until fork-tender. Remove oxtails; skim and discard fat from the braising liquid. Strain liquid, return to heat, and reduce until it coats the back of a spoon. Cool oxtails 30–40 minutes; pick meat from bones, discarding fat. Moisten shredded meat with just enough reduced sauce to coat. Set aside.

Ravioli Stuffing
In a food processor, pulse 1 pound of braised oxtail meat with 2 Tablespoons reduced sauce 4–5 times, leaving some texture. Transfer to a bowl; fold in mascarpone, ricotta, parmesan, egg yolks, and olive oil. Season with salt and Pepper; stir in chives. Refrigerate.

Pasta Dough
In a mixing bowl, combine flour, eggs, egg yolks, and olive oil. Mix on low for 1 minute. Slowly add water until the dough pulls away from the bowl. Add more water, 1 tsp at a time, if needed. Mix on low-medium speed 3–4 minutes. Form into a ball, coat with olive oil, wrap in plastic, and refrigerate at least 1 hour. Roll out dough through pasta machine from setting #1 to #7, dusting with flour as needed. When cool, place the rolled dough on a work surface. Roll oxtail filling into 1-inch balls; arrange in a five-dot pattern on the dough. Lightly brush the dough around the filling with water. Cover with another sheet of dough, leaving some slack.
Press out air pockets; cut with a ring cutter. Seal edges gently. Boil ravioli 3–5 minutes until tender.

Garnishes
Julienne and brunoise the squash and zucchini using a Japanese mandolin. Quarter, deseed, julienne, and brunoise the tomato and eggplant. Sear foie gras over high heat until heavily browned on both sides. Reserve.

Assembly
Using a small ring mold, arrange the brunoised vegetables in the center of a round plate. Place 6–7 ravioli around the vegetables. Remove ring mold, keeping vegetables neatly stacked. Top with seared foie gras—spoon chicken broth around the base.

Wine Match

Episode 2010, Napa Valley, California.

Sebonack Golf Club. Image by Laurence C. Lambrecht, courtesy Sebonack Golf Club.