Homemade Tortelli Filled with Braised Oxtail

Recipe from Port Ellen Clan, Lucca, Italy

Difficulty: Intermediate
Servings: 4 to 6
Total Time: 5 hr 45 min (includes resting and cooling)
Hands-On Time: 1 hr 25 min
Nutritional Information Per Portion (Serving Size: 1 of 6 servings)
Calories: 1115
Total Fat: 51 g
Saturated Fat: 20 g
Carbohydrates: 93 g
Dietary Fiber: 6 g
Sugar: 4 g
Protein: 54 g
Cholesterol: 332 mg
Sodium: 1352 mg

For the Filling:

2 tablespoons extra virgin olive oil
2 pounds oxtail pieces
2 carrots, cut into rough chunks
2 celery stalks, cut into rough chunks
1 white onion, cut into rough chunks
2 garlic cloves, cut into rough chunks
6 juniper berries, crushed
4 sage leaves, roughly minced
1 sprig fresh rosemary, leaves stripped and roughly minced
1 pint premium beef broth
1 pint quality red wine
Salt and pepper to your preference
2 large eggs
1 cup freshly grated Parmesan cheese
10 ounces crumbled aged Italian bread

For the Pasta Dough:

1 pound all-purpose flour, extra for dusting
4 extra-large eggs
1 tablespoon extra virgin olive oil
1 teaspoon fine salt

For the Sauce:

2 tablespoons unsalted butter
1 tablespoon sherry vinegar
2 cups freshly grated Vezzena cheese

Equipment Needed:

Pasta machine and circular pasta cutter

Instructions:

Prepare the filling: Warm 1 tablespoon olive oil in a large skillet over high heat. Sear the oxtail pieces on both sides until golden-brown, about 10 minutes. Let cool completely.
In a covered pot, heat 1 tablespoon olive oil and saut carrots, celery, onion, garlic, juniper berries, sage, and rosemary until tender, about 5 minutes. Add oxtails, beef broth, red wine, salt, and pepper. Cover with foil and lid; braise over high heat for 3 hours.
Cool, remove oxtails, discard bones, and shred meat by hand. Reserve cooking liquid. Mix shredded oxtail with eggs, Parmesan, and bread until blended.
Make the pasta dough: Combine flour, eggs, olive oil, and salt. Knead until smooth. Roll through pasta machine to thinnest setting.
On floured surface, cut pasta into rounds with cutter. Place filling in center, fold edges up, and pinch to seal.
Prepare the sauce: Reduce reserved cooking liquid with butter and sherry vinegar, 15-20 minutes. Boil salted water, cook tortelli 6 minutes. Toss with sauce to warm. Serve topped with Vezzena cheese.

This luxurious dish, crafted by a professional chef from Port Ellen Clan, transforms humble oxtail into tender, flavorful filling wrapped in handmade pasta. Perfect for impressing guestsyour kitchen will smell divine as it braises!

Note: Created by culinary experts; adapt for home cooking as needed.