Oxtail Ravioli in its Own Stock from Today's special: A new take on bistro food by Anthony Demetre

Ingredients

• About 1 heaped tablespoon freshly grated Parmesan cheese, plus more to serve
• 1 bottle of full-bodied red wine
• 1 tablespoon runny honey
• About 2 teaspoons olive oil
• 60 ml double cream
• 1 large carrot, peeled and finely chopped
• 3 whole eggs, plus 2 extra egg yolks
• 6 garlic cloves, chopped
• 1 onion, finely chopped
• 1 bay leaf
• 500 g 00 (Italian doppio zero) flour
• Sprig of thyme
• 1 tablespoon chopped flat-leaf parsley
• 70 g butter
• Splash of olive oil
• Salt and freshly ground black pepper
• 1 large oxtail, cut into pieces through the joints
• Flour for dusting