1 cup grated Parmesan
1 cup ricotta cheese
1 tablespoon kosher salt
1 teaspoon ground nutmeg
1 teaspoon fresh cracked black pepper
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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