Ricotta Gnudi with Oxtail Ragout

Name: Ricotta Gnudi with Oxtail Ragout
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT2H45M0.000S
Total time: P0Y0M0DT15H45M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

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Level: Intermediate
Total: 15 hr 45 min

Prep: 1 hr
Inactive: 12 hr
Cook: 2 hr 45 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 15 hr 45 min

Prep: 1 hr
Inactive: 12 hr
Cook: 2 hr 45 min

Yield: 4 to 6 servings

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.