Ravishing Slow Cooked Oxtail filled Ravioli ……

I have been in little Janice Heaven!  Both of my boys at home for the last week.   I was completely surprised by Daniele’s visit (mother’s day surprise) – and fell immediately off the radar with n’er a word!  Sorry about that but I just cherish our time together so much that I pretty much forget about everything else. 


We have been out and about wining and dining “en famille”.  Nothing makes me happier that my family all around a dinner table eating and swapping stories.  I haven’t done a whole lot of cooking for it’s been a fabulously social time.  But – i did make this rather special dish.  (and a few more … hehehe …) When I was last in Cape Town I ate at Societi Bistro – and had the slow roasted lamb ravioli.  Ohhhhhhh oohhhhhh it was double oh – heaven food!  What an awesome restaurant that is … it’s got it all – location – food – fab staff – great food and oh – did I mention he food! 


I vowed to recreate the dish ‘a la jan’ –  So as a real treat for the Tripepi men I made my own version of this delish dish.  I slow cooked Ox Tail – till all the meat just fell from the bones.  Bubbles and Feenix were in Dalmation heaven with the mountain of bones they scored.  I made a mountain of Ox Tail knowing full well that there would be plenty left over to fill my ravioli with.  I just love making filled pasta – I shall make my butternut and amaretti agnolotti and share that with you all soon. 


I am beginning to realise one thing – that Italians are masters at using one cooking process and making two dishes with it and re-inventing left overs.  This is ANOTHER one of those two for the price of one recipes  – Oxtail and then with the leftovers – Oxtail Ravioli !!!!







Pre-heat your oven to 160 degrees


Ox Tail (i used 4 packets)

6 chopped carrots

4 sticks of chopped celery

2 tins of peeled tomatoes – liquidised

2 tins of either butter or borlotti beans

lots of garlic – about 10 cloves

5 bay leaves

lots of fresh rosemary

1 bottle of red wine

5 finely chopped onions

1/2 cup of Port

10 juniper berries

olive oil

100g butter

5 stock cubes

1 tsp of ground black pepper

8 tbs of flour in a packet seasoned with salt, pepper and paprika


In a nice heavy pot – melt the butter and add a good slosh of olive oil

coat each piece of ox tail in the seasoned flour in a bag and

brown the oxtail until it’s taken on a nice good colour and remove from  the pot.


Add the onion, garlic, rosemary, bay leaves, juniper berries and brown all together

add the stock cubes and black pepper and the port – reduce until the alcohol

has evapourated.


Add in the carrots, celery, tinned tomatoes and stir thoroughly before

adding back the browned Oxtail.  Now pour in the entire bottle of

red wine and bring to the boil for 20 minutes.


Add the rinsed tinned borlotti or butter beans.


Cover the pot and place in your pre-heated oven for 2 hours on 160 degrees and another

2 hours on 120 degrees then switch it off and leave it to cool in the oven.


The meat will be falling off the bone by this stage.


Serve the Oxtail garnished with either lots of fresh finely chopped parsley

or a gremolata (recipe here)  with mountains of mashed potato

that is laden with loads of butter and grated paremesan cheese.


If you prefer you could also serve the oxtail with rice it’s entirely up to you.


Now for the ravioli ………..



Finely chop up about two cups of the oxtail in the sauce.


Cut squares out of your pasta sheet  and using a pastry brush

brush each square with water





Then using two teaspoons – spoon about a walnut size amount

into the centre of each square.



Then cover with a square and seal the edges.

it’s very important to make sure that you get all of the air out.

I find it’s easiest to seal the two opposite sides and then carefully squeeze

out any trapped air and close the other two sides.


Do it whichever way you find easiest.



If you hold it up to the light – you will see that there is no trapped air!


Trim the edges back with a pair of scissors or a pasta wheel if you

have one (mental note: to purchase a pasta wheel …. )


Have a tray that has polenta or semolina sprinkled over it

 ready to put the finished ravioli on.


The semolina or polenta – or even mielie meal will do – will stop the ravioli from

sticking together or to the tray.


If you are not going to cook them – and wish to freeze them – place them with the

polenta/ semolina in a zip-loc bag and put them in the freezer.


Fresh – like this – they will keep for up to 3 days in your fridge.



Just look at these babies ….. they are like little fairy pillows!!



To serve these heavenly pillows – bring a large pot of salted water to

a rapid rolling boil


Add the ravioli one by one and cook until tender.


They are quite rich with the oxtail filling so i chose to serve mine

in a simple sage butter with parmesan cheese.


Simply melt some butter in a pan and add some sage – not too much as sage is a

strong herb and you want to get a subtle hint of sage – not a kick in the #$#’s


Pour the butter over the ravioli as you serve them.

As always – keep a little of the boiling water to spare – if you pasta gets

a little dry you can moisten it with water.


Sprinkle with parmesan cheese and add a good grinding of fresh

black pepper and …… Pronto a tavola!!



Simply Sumptuous!


Buon Appetito










Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!


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