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Ravioli of red wine-flavoured pasta and stewed oxtail served with a parmesan cheese fondue.

For the fresh pasta:
1 kg plain flour
8 whole eggs
1 litre of red wine, reduced

For the filling:
300 g oxtail
80 g white onion
50 g carrots
50 g celery
10 cl. red wine
200 g peeled tomatoes
Bay leaves
Salt and pepper

For the Parmesan fondue:
500 g fresh cream
40 g flour
50 g butter
200 g Parmigiano Reggiano D.O.P. cheese
Salt and pepper
1 sachet of saffron

Prepare the fresh pasta in the classic way, adding (at the time of kneading the dough) a velvety red wine reduction.
Once you have obtained a nice homogeneous dough, cover it with cling film and leave it to rest for about two hours in the fridge.
Whilst the dough is resting, brown the oxtail in a frying pan over a high flame, prepare a mirepoix with the vegetables listed above and continue cooking the oxtail as if it were a stew. Add the meat to the mirepoix and simmer in red wine until it has reduced, adding the aromatic herbs and condiments.
As soon as the wine has evaporated, add the peeled and puréed tomatoes and a small ladleful of stock. Cover and cook over a low heat. When the oxtail is cooked, remove it from the heat and let it cool.
Take the meat off the bone and cut it into tiny pieces. Take a small amount of the scrapings from the pan, liquidize them well and then add them to the meat in order to create a tasty mixture.
Take the fresh pasta, roll it out and make the ravioli (with any shape you desire) using the oxtail filling.
Finally, prepare the Parmesan fondue as follows: boil the fresh cream with a pinch of salt and pepper, melt the butter and add the flour and saffron. Mix in the cream as if making a béchamel, remove from the heat and blend in the Parmesan, melting it gradually.
Cook the ravioli, drizzle over a little clarified salted butter and serve.