Oxtail Ravioli with Lobster Ragout and Brie Cream

Martin Maginley

Round Hill Hotel and Villas, Montego Bay, Jamaica

These incredible ravioli are worth every second of hard work. Chef Martin Maginley serves this tremendous entrée at his premier dining destination.


  • 2 tablespoons olive oil
  • 1 oxtail, cut into 10 pieces
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 yellow onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 stalks celery, chopped
  • 1/2 cup red wine
  • 2 1/2 cups chicken stock, beef stock, or water
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
Pasta Dough:
  • 3 cups all purpose flour
  • 4 large eggs
  • 1/2 teaspoon salt
Lobster Ragout:
  • 1 tablespoon olive oil
  • 1 cup diced onion (about 1/4 onion)
  • 1 clove garlic, chopped
  • 16 ounces fresh lobster meat, diced
  • 1 large tomato, chopped (about 3/4 cup)
  • 1 sprig thyme
  • 1/4 cup water
  • 1/2 cup frozen peas or fresh peeled butter beans
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper to taste
Truffle Brie Cream:
  • 3/4 cup heavy cream
  • 4 ounces brie
  • 1 ounce black truffle, sliced (or 1 teaspoon truffle oil)


Preheat the oven to 325ºF.

To cook the oxtail, heat the oil in a large pan over medium-high heat. Season the oxtail with salt and pepper, and cook, rotating the meat, until all sides are golden brown, about 10 minutes. Transfer the oxtail pieces to a plate and add the onion, carrot, and celery to the pan. Cook the vegetables until soft and dark in color, about 7 minutes. Add the red wine, scraping any bits off the bottom of the pan and let reduce for 2 to 3 minutes. Add the stock or water, black peppercorns, and bay leaf and bring to a boil. Place the meat back into the pan, cover, and cook in the oven until fork tender, 3 to 4 hours. Allow the oxtail to cool slightly before removing the meat from the bones.

To make the pasta, mound the flour onto the middle of a large, wooden cutting board and hollow out a well in the middle. Break the eggs into it and add the salt. Stir the eggs around with your fingers, combing the yolks with the flour and gently beginning to work the mixture into the edges of the well, keeping the mixture smooth. When the dough becomes thick, knead it as you work in the remaining flour. Sprinkle the dough with more flour if it becomes sticky. Work the dough with the heel of your hand, leaning into it. The kneading will take 15 to 20 minutes, by which time the dough should feel hard and solid and no longer sticky. Roll out the dough using a pasta machine (or rolling pin) until it goes through the final setting. After you have rolled the pasta into sheets, cut an even amount of squares. Using a teaspoon, fill the center of half of the squares with the braised oxtail. Brush around the filling with warm water and place the remaining squares on top. Press down around the seal to eliminate any air bubbles. Cover the ravioli with a kitchen towel.

To make the lobster ravioli, heat the oil over medium heat. Add the onion and cook, stirring frequently, until translucent, about 6 minutes. Add the garlic and lobster and cook for 2 minutes. Add the tomato, thyme, and water and cook until lobster is cooked through and most of the water evaporates, about 5 minutes. Stir in the peas (or beans) and butter, and season to taste with salt and pepper. Keep warm until serving.

Boil the ravioli in rapidly salted water until cooked through, about 8 minutes. Drain and toss in olive oil.

To make the brie cream, cook the heavy cream in a saucepan over low heat. Add the brie and cook, stirring occasionally with a whisk, until the brie melts, about 4 minutes. Add the truffles or truffle oil just before serving.

To plate, evenly divide the lobster ragout onto each serving plate. Top with ravioli and a drizzle of brie cream.


4 servings