Scallion Pappardelle With Goat Ragù Recipe

Ingredients

• For the Pasta
• 6 medium (2 ounces) scallions, trimmed and cut into 2-inch pieces
• 3 eggs
• 2½ cups 00 flour, plus more for dusting
• 1 tablespoon salt, plus more to taste
• For the Ragù
• ½ large grapefruit, zested with a peeler
• 3 tablespoons olive oil
• 1½ pounds ground goat
• ½ yellow onion, minced
• 2 garlic cloves, thinly sliced
• 1 small carrot, peeled and minced
• 1 celery rib, minced
• ¾ cup white wine
• ¾ cup heavy cream
• ¾ cup lamb or chicken stock
• 1 teaspoon ground juniper berries
• 1 dried bay leaf
• Kosher salt and freshly ground pepper, to taste
• Freshly grated Parmesan cheese, for garnish

Directions

1. Make the pasta dough: Bring a small pot of water to a boil. Add the scallions and cook until vibrant green and tender, 1 minute. Drain and run under cold water until cool. Squeeze out any excess water and transfer to a blender with the eggs, then purée until smooth.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the egg mixture and mix until a smooth dough comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Meanwhile, make the ragù: Bring a small pot of water to a boil. Julienne the grapefruit zest and add to the boiling water. Cook for 30 seconds, then remove from the heat and drain. Return the zest to the pot and cover with water. Bring back to a boil, then drain again, reserving the zest.
4. In a medium saucepan, heat the olive oil over medium-high heat. Add the goat and cook, breaking up the meat with a wooden spoon, until golden, 8 to 10 minutes. Using a slotted spoon, transfer the caramelized goat to a bowl.
5. Add the onions to the pan and cook until softened, 2 to 3 minutes, then add the garlic, carrot and celery. Cook until all the vegetables have softened, 3 to 4 minutes. Add the white wine and cook, scraping up any brown bits on the bottom of the pan, until completely evaporated, 2 minutes. Add the cream and reduce by half, 2 minutes.
6. Add the reserved grapefruit zest and goat with the stock, ground juniper berries and bay leaf. Bring to a simmer and cook, partially covered, until thickened, 15 minutes. Season with salt and pepper, then set aside.
7. Roll out the pasta: On a lightly floured work surface, roll half of the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Sprinkle the dough with more all-purpose flour and begin to roll out. Gradually make the roller thinner until the pasta sheets are ⅛ inch thick. Using a knife, cut the dough into 10-by-1-inch strips of pasta. Repeat with the other half of the dough.
8. Return the ragù to a light simmer over medium heat while you cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.
9. Add the pasta and the reserved cooking liquid to the simmering ragù and cook until slightly thickened, 1 to 2 minutes more. Season with salt and pepper, then divide between plates. Garnish with grated Parmesan, then serve.

Nutrition

Calories per Serving	567
Total Fat	23.4 g
Saturated Fat	9.5 g
Trans Fat	0.0 g
Cholesterol	186.3 mg

Total Carbohydrates	48.8 g
Dietary Fiber	2.9 g
Total Sugars	4.9 g
Sodium	814.3 mg
Protein	33.7 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.