Directions: Place all ingredients in a blender and once an elastic soft dough is formed leave it for 30 minutes to rest. Then roll it in a dough sheet.


Saute the oxtail with the vegetables and then add the tomatoes. Pour the wine and add the spices. Cover the pot and leave it to simmer for about 2 hours. When the meat is ready, remove the pot from heat and let it cool. With this stuffing fill the ravioli and after boil them serve with the sauce from the meat.

Wine Suggestion:

This is a rich dish with spices, full-flavored from the oxtail with the addition of a braised sauce. Look for a complex wine with lively acidity to refresh every bite. Xinomavro from all the four PDO -Amyndeo, Naoussa, Goumenissa and Rapsani-will work as some of the lesser known varieties such as Vlachiko or Bekiari. A particularly food-friendly food worth trying!