Recipe courtesy of Justin Haifley

Ricotta Gnudi with Oxtail Ragout

  • Level: Intermediate
  • Total: 14 hr 30 min (includes refrigerating time)
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Ingredients

Ricotta Gnudi:

1 cup grated Parmesan

1 cup ricotta cheese 

1 tablespoon kosher salt 

1 teaspoon ground nutmeg 

1 teaspoon fresh cracked black pepper 

2 eggs 

1 egg yolk 

1/2 cup all-purpose flour 

2 teaspoons fresh minced chives

4 cups semolina flour 

Ragout:

5 pounds oxtail 

2 tablespoons black peppercorns 

6 bay leaves 

2 carrots, diced 

2 celery stalks, diced 

2 onions, diced 

1 bunch fresh thyme 

3 cups ruby port wine 

6 cups veal stock, reduced 

Directions

  1. For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight.
  2. For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer.
  3. Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm.
  4. Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.

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