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Papperdella with Lamb Ragu

Pasta & Pizza Sally Uhlmann 2/18/22 Pasta & Pizza Sally Uhlmann 2/18/22

Papperdella with Lamb Ragu

Developed for the Molesini Wine Club

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This requires sturdy kitchen shears and a meat cleaver. Cut along both sides of the backbone and discard or save for stock. Cut the breastbone deep enough so you can use your palm to flatten the turkey. Trim any excess fat from the turkey and cut off

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