Town Hall Oxtail Ravioli with Sweet Potato Puree & Espelette Spiced Pecans

Ravioli Dough

  • 425 g all purpose flour (just under 15 oz.)
  • 300 g Semolina Flour (10.5 oz.)
  • 9 egg yolks
  • 8 oz. water
  • 2 tsp. extra virgin olive oil


  1. Add flour and semolina to stand mixer with dough hook.
  2. On low speed, add yolks one at a time.
  3. Slowly add water and extra virgin olive oil.
  4. Once mixed, wrap dough in plastic wrap and let rest for 1 hour.

Sweet Potato Puree

  • ½ lb. unsalted butter
  • 5 lb. sweet potatoes, peeled and diced (seasoned with salt and white pepper)
  • 4 C vegetable stock
  • 1 C heavy cream
  • salt, white pepper and lemon juice to taste


  1. Sweat diced sweet potatoes in melted butter over medium heat for approx. 10 minutes, until they begin to soften.
  2. Add vegetable stock to cover, simmer until completely cooked.
  3. Add potatoes to blender or food processor, add cream slowly while pureeing to keep moving. Puree until smooth.
  4. Season with salt, white pepper and lemon juice to taste

Oxtail Farce (filling for the ravioli)

  • 4 large yellow onions
  • 4 large carrots
  • 1 head of celery
  • 1 head of garlic
  • 1 bunch of thyme
  • 5 bay leaves
  • 4 qt. veal stock or low sodium beef stock
  • 5 lb. oxtail (or other braising meat)
  • salt and pepper
  • 3 Tbsp. mascarpone cheese
  • 1 bunch of parsley (chopped)
  • red wine for deglazing
  • oil for cooking the onions


  1. Preheat oven to 350°.
  2. Peel and rough chop 3 onions, 3 carrots, and all but 3 stalks of celery, cut head of garlic in half horizontally.
  3. Heat pan with oil on medium high heat (Dutch oven).
  4. Season all sides of oxtail with salt and black pepper.
  5. Sear on all sides until golden brown, pull out, set aside.
  6. Add onions, carrots, celery, and garlic, and roast until they begin to brown (approx. 5 minutes).
  7. Deglaze with red wine and reduce.
  8. Add oxtail back to pan, along with bay leaves and whole thyme, and cover with veal stock.
  9. Bring to a simmer, cover, put in 350° oven for 2 1/2 to 3 hours until meat falls off the bone.
  10. Once tender, pull oxtail out and pick meat from bones, chop meat up and set aside.
  11. Strain liquid from Dutch oven into another pot and reduce over medium heat until half liquid is gone.
  12. Brunoise half of remaining onion, last carrot and 3 stalks of celery.
  13. Heat Dutch oven over medium heat.
  14. Sweat brunoised mirepoix until onions are translucent (approx. 5 min).
  15. Add chopped oxtail meat.
  16. Cover with reduced au jus (juice), simmer (save a little jus to put over finished ravioli).
  17. Add mascarpone, season with salt, pepper, lemon juice and sherry vinegar to taste.
  18. Once thick, add chopped parsley and cool.

Espelette Spiced Pecans

  • 2 lbs. chopped raw pecans
  • 2 Tbsp. brown sugar
  • 5 tsp. salt
  • 3 tsp. chopped thyme
  • 2 tsp. chopped rosemary
  • 1 tsp. black pepper
  • 4 tsp. Espelette
  • zest of 1 lemon


  1. Mix all the spices together in a bowl.
  2. Toss pecans with spice mix with extra virgin olive oil so it coats.
  3. Roast in 350° oven on a sheet tray (approx. 10 min).

Dish Preparation

  1. Roll out ravioli dough to thinnest setting. Outline your ravioli.
  2. Place a ball of cold filling on spaces.
  3. Cover with another sheet of pasta, cut into squares, and seal edges of each square with egg wash.
  4. Boil pasta in seasoned water until al dente (approx. 4 min).
  5. Serve by putting ravioli on top of warm sweet potato puree.
  6. Top with warm jus and pecans, then garnish with fresh parsley.

Notes: Short rib, lamb or pork shoulder can be used instead of oxtail. Espelette is a type of pepper found in France; you can substitute unsmoked hot paprika. A brunoise is a type of cut on vegetables, a French alternative to dicing. Mirepoix is a term for the carrots celery and onions. This recipe makes a very large amount.