One of my all time favorite dishes. First the sauce. Brown ox tail in olive oil. Season with a little salt and pepper. Make sure it is well caramelized. After it has browned deglaze with some wine. Red works best, make sure it's dry, but I used white this time, it was already open. Red gives a bit more complex flavor. Add tomato sauce, I use Hunts no sugar added traditional. Do not use some of the other crap sauces out there. If it has sugar it is crap. You want the tang of the tomato to come out in the sauce not sugar. I always spice it just a touch with red pepper flakes but you can add what ever you want (garlic, onion, bay leaf etc). I like to do my tomato based sauce in the oven. In this case about 3 hours at 325 degrees F. This serves two purposes. The sauce will reduce without burning and it does not splash all over the stove while it is boiling down. This pan is really good for that purpose. The dimples on the lid drip the condensation back into the sauce but lets the steam out. It's almost a full proof way to make tomato sauce. For the ravioli. Cheese filling 1 pound of ricotta. You can use the recipe that LuckOfTheFryish http://myco-tek.org/showthread.php?1301-Home-Made-Poutine! used in his poutine or get store bought. 1 egg 2 ounces of grated provolone 1 ounce of grated pecorino romano or parm salt and pepper Pasta dough (single batch). You need 2-3 batches for this recipe. Anything that is leftover can be made into noodles. 1 cup all purpose flour 1 egg 1 tbl olive oil 2 tbl milk 1/2 tsp salt Blend this in a food processor. You can incorporate by hand but it is a real PITA. You know you have the right consistency when the dough starts to bead up. Add more flour or liquid as necessary to get it to this point. Take it out of the food processor and knead until it is nice and smooth. Once the dough is made up let it rest in plastic wrap for about 30 minutes in the fridge. Roll the dough out until it about a 16th thick. A pasta machine works really good for this. If you don't want to go through all this trouble buy frozen cheese filled ravioli. Just don't get the ones with meat filling, that shit is nasty. Once you have a sheet add the cheese mixture a dollop at a time. Brush a little water around the sealing edge. Cover with another sheet. Start sealing on one side and press the air out to the opposite. You can cut them into squares and seal the edges with a fork or use one of these pizza cutter type gadgets that seal and cut at the same time. Bring a good sized pot of water to boil and add salt. Add your ravioli and return to a boil. Simmer for about 3 minutes. Serve with the sauce and ox tail.