Ricotta Gnudi with Oxtail Ragout
- Total:
- 15 hr 45 min
- Prep:
- 1 hr
- Inactive:
- 12 hr
- Cook:
- 2 hr 45 min
- Yield:
- 4 to 6 servings
- Level:
- Intermediate
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
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.
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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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