This is historically one of the best selling pasta dishes at our restaurant SOCIALE. The preparation is a little time consuming and it requires a good amount of commitment and devotion…until you have one of these pillows in your mouth you’ll wonder why you put yourself through so much work. Then you’ll taste the first and everything will make sense again. It’s the most delicious, layered with so much flavor and texture, stuffed pasta you’ll ever dream of… And if you’re like me and love a good dough/pasta project this is definitely for you!
Recipe for fresh pasta here!
A Piedmontese pasta classic with a luscious braised filling!
- 3-4 pounds Oxtail cut
- 2 carrots chopped
- 2 celery stalks chopped
- 2 onions chopped
- 2 garlic cloves smashed
- 1 1/2 cups of dry red wine
- 2 springs rosemary
- 2 bay leaves
- 4 cups chicken stock
- 12 oz crushed tomatoes
- 1 shallot sliced
- 1 tbsp red wine vinegar
- pinch of nutmeg
- 2 tbsp butter
- fresh chives chopped to top
- parmigiano reggiano grated to top
- BRAISED OXTAIL: Bring oxtail to room temperature. In a dutch oven over high heat add olive oil and brown both sides for 2 mins. Set aside. Let the dutch oven cool down. Add more olive oil on low heat and add soffritto (carrot, celery, onion). Bring heat back up to med/high. Add garlic and cook for 5 mins. Add wine, rosemary, and bay leaves and bring to simmer. After 8 mins add chicken stock. Put oxtail back in dutch oven making sure they are fully covered. Add crushed tomatoes. Bring back up to a simmer then lower heat and cover for 3.5 hours.
- Remove oxtail from dutch oven. The meat should be “falling off the bone” and using two forks should easily pull apart into pieces. Chop meat into even smaller pieces. Before straining cooking liquid/broth skim the fat off the top. Strain all liquid and discard solids.
- After cleaning out dutch oven, bring it back over heat and add olive oil. Add shallot. After cooking for a few minutes add the chopped oxtail. Add red wine vinegar, nutmeg, and two pinches of salt. After a few minutes the oxtail will start to caramelize in pot and suck up all juices, now add a few ladles of the strained broth to keep the meat moist. Take off heat and add meat mixture into a blender or food processor Adding more liquid if needed. Blend until smooth/paste like consistency.
- For pasta dough use recipe link above. Work with one sheet at a time and keep other sheets covered with clean kitchen towel/if super dry in room use damp towel. Leaving an inch of space at the bottom of sheet start placing dollops of filling leaving 1/2 inch in between. Spray with water on the top of sheet and take the bottom of the sheet and fold over the fillings and press in between each space gently squeezing out air and pinching the dough together. Using a pastry cutter or pizza cutter, cut/trim the top space of sheet (save for next round) and cut each agnolotti shape. Put finished agnolotti in a sheet pan with semolina flour and cover with towel. Repeat with remaining sheets. Each sheet will have two rows of agnolotti.
- Bring water in a large stock pot to a boil and salt. After boiling lower the flame and cook agnolotti while water is at a simmer. Agnolotti will only take 2 mins to cook. In a large sauté pan melt butter then add two ladles of oxtail broth. Add cooked agnolotti into pan. Add fresh chives and grated parmigiano. Serve immediately.