Ravioli in Ox Tail Stock with Roasted Marrow and Crisp Bacon

Serves 4 people:
500 g ravioli
1 litre beef bouillon
3 ox tails
40 g black truffles
2 large marrow bones
8 thin slices of bacon

Prepared a stock by cooking the ox tails in the beef bouillon for ten hours.

Once the stock is prepared, finely chop the bacon and cook in the oven until dry and brittle.

Cook the bone marrow and remove the marrow from the bone. Boil the raviolis in the ox tail stock for 90 seconds.

Place the marrow, which has been roasted or grilled, over the ravioli, topping with the crisp bacon. Finely sliced truffles sprinkled over the plate complete the dish. The chef recommends a 1997 Morgon from Marcel Lapierre. Extremely concentrated, characteristic of the terroir, the 97 vintage was an excellent cuvée. A nectar of old vines vinified in oak barrels with aromas of black fruit and black currants, an excellent wine for ageing, Serve at 14° .