Ravioli with Onions Oxtail
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,115 cal. | (53 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the sauce
- 1 Oxtail
- 700 milliliters Red wine
- 50 grams Leeks
- 1 carrot
- 300 grams onions
- 3 bay leaves
- 4 cloves
- ½ tsp black peppercorns
- salt
- peppers (peppermill)
- 7 Tbsps olive oil
- 100 grams Bacon
- 1 Tbsp Pastry flour
- 3 Tbsps Tomato paste
- 125 milliliters Madeira Wine
- 1 carrot (cut into small pins; blanched)
- For the potato
- 750 grams cooked, floury potatoes
- Pastry flour (upon need)
- 3 egg yolks
- Nutmeg
- salt
Preparation steps
For the filling: Cut the oxtail into small pieces and cover with red wine. Dice leeks, carrots and 100 grams of peeled onion. Marinate with bayleaf, one garlic clove and peppercorn. Leave overnight in a cool place.
Remove the tail and drain. Season with salt and pepper. Heat oil in a pan, fry the bacon, add and brown the meat. Chop 200 grams of onion and add to crushed peppercorns. Sauté 3 garlic cloves with the vegetables. Add flour, tomato paste and red wine. Boil to reduce the marinade to a good sauce consistency and skim off all fat. Cover meat with water and cook in oven at 180°C (approximately 350°F) for approximaely 2 1/5 hours. Pour water if needed.
Peel the onion, put into a mold and bake at 200°C (approximately 400°F) for about 1 hour. Allow to cool, cut into small pieces and spice.
For the potato: Press the boiled potatoes into a bowl for the dough. Add eggs and flour. Knead until the dough is no longer sticky. Roll into 2 sheets of dough and place each on a plate. Pour the filling into small piles of about 5-6 cm (approximately 2 inches) from each other on one plate. Fill in the gaps with egg white and cover with the second sheet of dough. Press lightly press and cut out with a pastry wheel into wavy rectangles. Simmer in salted water for 3-4 minutes.
For the serving: Cut the bacon and leave in a dry frying pan. Heat the meat, remove and pass through a sieve. Boil to taste and degrease. Add the drained ravioli with meat, arrange the bacon and blanched carrots on warmed plates. Pour the sauce and serve garnished with chives.
