Ingredients

• Ricotta Gnudi:
• 1 cup grated Parmesan
• 1 cup ricotta cheese
• 1 tablespoon kosher salt
• 1 teaspoon ground nutmeg
• 1 teaspoon fresh cracked black pepper
• 2 eggs
• 1 egg yolk
• 1/2 cup all-purpose flour
• 2 teaspoons fresh minced chives
• 4 cups semolina flour
• Ragout:
• 5 pounds oxtail
• 2 tablespoons black peppercorns
• 6 bay leaves
• 2 carrots, diced
• 2 celery stalks, diced
• 2 onions, diced
• 1 bunch fresh thyme
• 3 cups ruby port wine
• 6 cups veal stock, reduced

Instructions

1. For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight.
2. For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer.
3. Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm.
4. Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.