Method

Chop the braised oxtail meat to about a 2 – 3 mm dice, add the lemon zest, parsley, cream cheese and Parmesan.  Add some of the braising liquid to moisten. Adjust the seasoning and add the parsley. Mix to combine.

Make 36 equal size balls of filling (approximately 15 g per ball).

To make the tortellini:

Place a sheet of pasta dough onto a floured surface (I like using semolina for this).

Cut into rounds of about 7 – 8 cm diameter.

Place one filling ball onto the centre of each round. Fold the pasta over filling so it resembles a half moon and squeeze edges to seal. Take the two ends and bring them together overlapping slightly – not by the easiest route, but rather horizontally across, folding the thickest part around your finger and bringing the ends together. Squeeze and place onto a floured surface. Fill a large saucepan with salted water and bring to the boil. Cook for a few minutes until al dente. Refresh in cold ice water if you are not going to use immediately.

To finish:

Heat the butter in a non-stick saucepan. Add the sage leaves and allow to crisp up a little.

Add the heated tortellini and toss to coat. It is preferable if the butter turns to a beurre noisette, having a beautiful nutty flavour.

Season to taste and top with Parmesan.