Oxtail Ravioli

Pasta dishes are always a good idea!

*6-8 servings, 40-50 ravioli

Season oxtail pieces with salt and season with pepper. Remove peel from carrots, celery and onions and chop coarsely.

Heat oil in a roasting pan and fry oxtail pieces in it until hearty all around. Add the prepared vegetables and fry for 5 minutes. Add the bay leaf, thyme, paradeis pulp and peppercorns and fry for 1 minute. Extinguish with red wine and fill up with water (I).

Cook in the open oven on the 2nd rack from the bottom at 170 °C for 3 1/2 hours. Add enough water (Ii) regularly so that the meat is always halfway up in the liquid. Turn the pieces of oxtail to the other side each time you add water.

In the meantime, for the pasta dough, knead all the ingredients together to form a smooth dough, cover with plastic wrap and place in the refrigerator for about 2 hours.

Remove the roaster from the stove, take out the meat and cool a tiny bit. Strain the stock into another saucepan (makes 600-700 ml based on 6 people) and cook over medium heat for 10-15 min until reduced by half. Set aside.

Remove the oxtail meat from the bones and cut into very fine cubes. Mix with 5 tbsp of the reduced stock and season with salt, pepper and half of the tarragon.

Knead the pasta dough well repeatedly and divide into 3 pieces. Put one piece of dough (the rest again

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