Oxtail Ravioli

With oxtail, you often end up with lots of small pieces of tail that are not large enough to serve. Sometimes I use them for stock, but often I cook them with the larger pieces and then take the meat off the bone to make this ravioli. You will need about 1 pound/450 g for this recipe. If you have a little more or less, don’t worry; this recipe is very flexible. If peas aren’t in season, use good quality frozen ones, and if it is fava season use them instead of peas. Just over 1 pound/450 g