ravioli

Fall in Love with this Delicious Homemade Oxtail Ravioli

This Homemade Oxtail Ravioli puts a twist to the traditional Italian dish. This recipe features tender, slow-cooked oxtail that’s shredded and mixed with herbs, spices, and parmesan cheese to create a savory and indulgent filling for the ravioli. The pasta dough is made from scratch and rolled out into thin sheets, then filled with the oxtail mixture and cut into individual ravioli. The ravioli is then boiled until tender and served with a simple yet flavorful sauce of butter, sage, and garlic. The result is a decadent and comforting pasta dish that’s sure to impress your dinner guests or satisfy your craving for a hearty and delicious meal. If you’re a fan of Italian cuisine or simply looking to try something new and exciting, give this Homemade Oxtail Ravioli recipe a try and savor the flavors of Italy in every bite.

Ingredients

Oxtails filing

  • 2 pounds oxtails
  • 5½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • ½ medium yellow onion, chopped
  • 1 12-ounce can of tomato paste
  • ¼ cup brown sugar
  • 1 teaspoon ground allspice
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon cayenne pepper, plus more to taste
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon browning
  • 4 sprigs of fresh thyme, divided

Ravioli

  • 3 large eggs
  • 2 large egg yolks
  • 2 tablespoons olive oil, plus more for coating
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • Egg wash or water, for brushing

Sauce

  • 2 tablespoons unsalted butter
  • 5 ounces fresh spinach
  • Pinch of kosher salt
  • Fresh basil, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

  1. Make the pasta dough: In a medium bowl or container, whisk together the eggs, egg yolks, and olive oil. 
  2. In a large bowl, whisk together the flour and 1 teaspoon salt. 
  3. Turn the flour mixture out onto a clean surface and make a well in the center. Gradually pour the egg mixture into the well and mix with a fork until the flour begins to clump together, then use your hands to knead the dough until stiff and no longer sticky. You may not need to use all of the flour. Shape the dough into a ball and drizzle with a bit of olive oil. Cover with plastic wrap and let rest at room temperature for about 30 minutes.
  4. Meanwhile, make the oxtail filling: Season the oxtails ½ teaspoon salt on each side.
  5. Heat a pressure cooker on High Sauté mode. Once hot, add the olive oil, then add the oxtails and sear on both sides until browned, 5 minutes. Remove from the pressure cooker and set aside.
  6. Add the onion to the pressure cooker and sauté for about 3 minutes, until softened. Add the tomato paste, brown sugar, remaining 1½ teaspoons salt, the allspice, chicken bouillon powder, cayenne, garlic powder, chicken broth, Worcestershire sauce, browning, and 2 sprigs of thyme and mix well. Cook for 5 minutes until combined.
  7. Return the oxtails to the pressure cooker, along with the remaining 2 sprigs of thyme. Cover the pressure cooker, seal, and cook on high pressure for 45–50 minutes, until the oxtails are tender. Allow the pressure cooker to naturally release, then uncover and remove the oxtails, leaving the liquid behind.
  8. Remove as much meat as possible from the oxtail bones and cut into small pieces. Set aside.
  9. Lightly dust a clean surface with flour. Cut off a portion of pasta dough and, using a rolling pin, roll out into a large, thin rectangle. Cover the dough sheet with plastic wrap to keep from drying out while you repeat with the remaining dough.
  10. Spoon 1-tablespoon mounds of the oxtail meat onto one of the dough sheets, leaving about 1 inch of space between each mound. Lightly brush egg wash or water over the exposed dough. Fold the dough in half over the filling, pressing down between each mound and around the edges to seal and release any air pockets. Using a pastry or pizza cutter, cut the ravioli into individual half-circles, trimming any excess dough around the edges. Press around the edges with a fork to ensure they are firmly sealed.
  11. Fill a large pot with water and add the remaining tablespoon of salt. Bring to a boil, then add the ravioli in batches and cook, stirring occasionally, until the water returns to a boil and the ravioli float easily to the surface, 3–4 minutes. Remove the ravioli from the pot with a slotted spoon and transfer to a plate.
  12. Make the sauce: Melt the butter in a large saucepan over medium-low heat. Add the spinach, a pinch of salt, and 1–2 cups of the oxtail braising liquid and cook until it simmers. 
  13. Add the ravioli to the sauce and toss until well coated. 
  14. Transfer the ravioli to serving bowls and sprinkle with basil and Parmesan cheese. Serve warm.
  15. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Shrimp and Lobster Ravioli Make A Perfect Weeknight Meal

Shrimp and lobster ravioli is a delicious and sophisticated pasta dish that combines the flavors of seafood and fresh pasta in a delightful way. The dish typically consists of small pockets of fresh pasta filled with a mixture of shrimp and lobster meat, along with various seasonings and spices, then served with a flavorful sauce.

The ravioli can be served with a variety of sauces, depending on personal preference. A popular choice is a light cream sauce made with butter, garlic, white wine, heavy cream, and Parmesan cheese. Another option is a tomato-based sauce made with fresh tomatoes, onions, garlic, and herbs.

When served, the shrimp and lobster ravioli is often garnished with a sprinkle of fresh parsley or grated Parmesan cheese, adding an extra layer of flavor and texture. The dish can be enjoyed as a main course or as a luxurious appetizer.

Overall, shrimp and lobster ravioli is a delectable pasta dish that is sure to impress any seafood lover. Its rich and savory flavors, coupled with the delicate texture of fresh pasta, make it a perfect choice for a special occasion or a fancy dinner party.

Ingredients

  • Pack of Four cheese ravioli
  • 1b lb fresh shrimp
  • 2-3 Lobster tail
  • 1 Tbsp vegetable oil
  • 1 cup fresh spinach (chopped)
  • 1/4 cup mushrooms
  • 2 cloves garlic minced

Garlic Cream Sauce:

  • 1/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 large clove of garlic pressed
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup parmesan cheese for topping in desired
  • Salt
  • pinch of red crushed pepper (optional)

Instructions

  1. Cook ravioli according to package instructions and set aside.
  2. In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down. Add minced garlic, (two fingers full) salt, and pepper. Cook for about 2-3 minutes or until garlic is fragrant.
  3. Add broth, heavy cream, Worcestershire, and pepper and stir well.
  4. Add shrimp and lobster meat. Cook until shrimp start to turn pink. Stir occasionally.
  5. Add ravioli, carefully stir in and cook until shrimp and lobster are done.
  6. Stir in parmesan cheese and cook for another minute.
  7. Serve right away. Enjoy and don’t forget to hashtag, #dinnerwithtayo.