Ravioli with Onions Oxtail

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Ravioli with Onions Oxtail
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Health Score:
67 / 100
Difficulty:
advanced
Difficulty
Preparation:
3 h. 30 min.
Preparation
ready in 15 h. 30 min.
Ready in
Calories:
1115
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,115 cal.(53 %)
Protein36 g(37 %)
Fat82 g(71 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.2 mg(35 %)
Vitamin K20.9 μg(35 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.4 mg(128 %)
Vitamin B₆0.8 mg(57 %)
Folate84 μg(28 %)
Pantothenic acid2.4 mg(40 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C39 mg(41 %)
Potassium1,544 mg(39 %)
Calcium97 mg(10 %)
Magnesium91 mg(30 %)
Iron6.5 mg(43 %)
Iodine24 μg(12 %)
Zinc6.6 mg(83 %)
Saturated fatty acids30.9 g
Uric acid220 mg
Cholesterol241 mg
Complete sugar11 g

Ingredients

for
6
For the sauce
1 Oxtail
700 milliliters Red wine
50 grams Leeks
1 carrot
300 grams onions
3 bay leaves
4 cloves
½ tsp black peppercorns
salt
peppers (peppermill)
7 Tbsps olive oil
100 grams Bacon
1 Tbsp Pastry flour
3 Tbsps Tomato paste
125 milliliters Madeira Wine
1 carrot (cut into small pins; blanched)
For the filling
300 grams onions
2 Tbsps olive oil
salt
peppers (from the mill)
For the potato
750 grams cooked, floury potatoes
Pastry flour (upon need)
3 egg yolks
Nutmeg
salt
For the serving
1 egg white
125 grams Bacon
3 Tbsps scallions
How healthy are the main ingredients?
potatoonionolive oilTomato pasteLeekolive oil

Preparation steps

1.

For the filling: Cut the oxtail into small pieces and cover with red wine. Dice leeks, carrots and 100 grams of peeled onion. Marinate with bayleaf, one garlic clove and peppercorn. Leave overnight in a cool place.

Remove the tail and drain. Season with salt and pepper. Heat oil in a pan, fry the bacon, add and brown the meat. Chop 200 grams of onion and add to crushed peppercorns. Sauté 3 garlic cloves with the vegetables. Add flour, tomato paste and red wine. Boil to reduce the marinade to a good sauce consistency and skim off all fat. Cover meat with water and cook in oven at 180°C (approximately 350°F) for approximaely 2 1/5 hours. Pour water if needed. 

2.

Peel the onion, put into a mold and bake at 200°C (approximately 400°F) for about 1 hour. Allow to cool, cut into small pieces and spice.

3.

For the potato: Press the boiled potatoes into a bowl for the dough. Add eggs and flour. Knead until the dough is no longer sticky. Roll into 2 sheets of dough and place each on a plate. Pour the filling into small piles of about 5-6 cm (approximately 2 inches) from each other on one plate. Fill in the gaps with egg white and cover with the second sheet of dough. Press lightly press and cut out with a pastry wheel into wavy rectangles. Simmer in salted water for 3-4 minutes.

4.

For the serving: Cut the bacon and leave in a dry frying pan. Heat the meat, remove and pass through a sieve. Boil to taste and degrease. Add the drained ravioli with meat, arrange the bacon and blanched carrots on warmed plates. Pour the sauce and serve garnished with chives.