Spinach Cappellacci with Goat Ragù and Broccoli Rabe | Saveur

Ingredients

• 1 (10-oz.) package frozen spinach, thawed
• 14 egg yolks
• 2 cups flour, plus more for dusting
• ¹⁄₂ tsp. kosher salt, plus more to taste
• 6 tbsp. olive oil
• 12 oz. ground goat shoulder
• ¹⁄₄ cup finely chopped carrot
• ¹⁄₄ cup finely chopped celery
• ¹⁄₄ cup finely chopped yellow onion
• 1 ¹⁄₂ tsp. tomato paste
• ³⁄₄ cup red wine
• 1 cup whole peeled canned tomatoes in juice, crushed by hand
• 1 cup chicken stock
• 1 ¹⁄₂ tsp. finely chopped thyme leaves
• 1 ¹⁄₂ tsp. finely chopped rosemary leaves
• ¹⁄₄ tsp. crushed red chile flakes
• ¹⁄₄ tsp. ground cumin
• ¹⁄₄ tsp. ground coriander
• ¹⁄₄ tsp. ground fennel
• 1 bay leaf
• Freshly ground black pepper, to taste
• ¹⁄₂ cup finely shredded broccoli rabe leaves
• 1 tbsp. unsalted butter
• Freshly grated Parmesan, to garnish