Ingredients For Scallion Pappardelle With Goat Ragu Recipe
For the pasta
2 inch 6 medium scallions, trimmed and cut into
3 Egg
10.5 cup 00 flour, plus more for dusting
1 tablespoon Salt, plus more to taste
For the ragu
0.5 Large grapefruit, zested with a peeler
3 tablespoon Olive oil
5.5 pound Ground goat
0.5 Yellow onion, minced
2 Garlic cloves, thinly sliced
1 Small carrot, peeled and minced
1 Celery rib, minced
0.75 cup White wine
0.75 cup Heavy cream
0.75 cup Lamb or chicken stock
1 teaspoon Ground juniper berries
1 Dried bay leaf
As required Kosher salt and freshly ground pepper, to taste
Freshly grated parmesan cheese, for garnish
Nutrition value
1414
calories per serving
89 g Fat137 g Protein9 g Carbs3 g FiberOther
Current Totals
89 g Fat
137 g Protein
9 g Carbs
3 g Fiber
MacroNutrients
Carbs
9 g
Protein
137 g
Fiber
3 g
Fats
Fat
89 g
Vitamins & Minerals
Calcium
106 mg
Iron
12 mg
Vitamin A
796 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
33 mg
Vitamin B6
2 mg
Vitamin B9
60 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
174 mg
Manganese
1 mg
Phosphorus
1309 mg
Selenium
98 mcg
Zinc
28 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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