Spinach Cappellacci with Goat Ragù and Broccoli Rabe

See the RecipeTodd Coleman

Your butcher can grind the goat shoulder for this luscious ragu, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant. Cappellacci, which means "little hats," are conical pasta; you can substitute any top-quality fresh spinach pasta if necessary. If you don't have goat available, lamb is a fine substitute. This recipe first appeared in the 2012 SAVEUR 100, with the article Goat.