Oxtail Ravioli

For oxtail: Season oxtail pieces with salt and pepper and coat with flour. Over high heat, add 1 tbsp. oil to a large sauté pan. Sear oxtails until golden on all sides. Remove from pan and set aside.

Wipe pan, add remaining tbsp. oil. Sweat onions, carrots, celery, and garlic until soft. Add red wine; reduce by half.

Return oxtail to pan with veal stock, bay leaves, peppercorns, tomatoes, tomato paste, honey, and thyme. Bring to a boil, cover pan tightly, and cook in a 375ºF oven for about 3 hr., or until meat is tender.

Cool in liquid. Remove meat from oxtail; save liquid.

For fricassee: Heat oil; sauté morels and leeks 1 min. Add shallots and garlic; cook 1 min. more. Add fiddleheads, favas, stock, butter, salt, pepper, and parsley; cook 1 min.

To finish: In saucepan, combine butter, garlic, and shallots; cook over low heat until golden. Add brunoise; cook 2 min. Add oxtail and reserved liquid. Reduce until almost dry; add Parmesan and parsley.

Take a sheet of pasta dough and arrange over a ravioli tray. Place a little oxtail filling into each pocket. Brush around filling with egg wash. Place a second pasta sheet over the first and form ravioli. Dust with flour and refrigerate.

Cook ravioli in boiling, salted water for 2 min.; drain.

Prepare pea foam: Melt butter in saucepan and sweat leeks, mushrooms, and onions 3-4 min. Add stock; bring to a boil. Add peas and cream. Purée in a blender and strain.

To serve: Divide vegetable fricassee between six pasta bowls; place ravioli on top. Heat pea mixture and foam with a hand blender. Scoop off foam and place in bowls. Serve immediately.