I sauce mine with brown butter & sage, and the version I use has white wine instead of red, veal instead of chicken stock and no tomatoes. After cooking the oxtail is finely shredded and then chopped capers and parsley are added, and a bit of the cooking juices which kind of sets it like jelly in the fridge overnight. One of my all-time faves.

I don’t have a pasta maker and I commented to hubby that I now know why italian women have a strong upper body look about them!

i didn’t need the whole mix so what i didn’t use I wrapped in cling film and put in the fridge and during this week have made lasagne and for lunch today with the remaining scrap i made a rough cut ribbon pasta and tossed through tuna, zucchini carpaccio, olives, fromage blanc and a sliced chilli.

the point of all of this detail? to thank you for not one, but at least 5 sensational meals over the past week (lunches and leftovers included) and for opening my eyes to how easy this is and how different it tastes to what we blindly eat as “pasta” day in and day out.

How amazing and great that a trip to Italy can inspire someone to that extent!

Then I reduced some Vietnamese Beef Pho soup I keep in the freezer, add some pomegranate molasses and drizzle it over the ravioli and garnish with watercress.