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Lamb Soup with Butternut Squash Ravioli

Lamb Soup with Butternut Squash Ravioli
4.0 2 rating
Prep. 50min
Total 8 h 50min
6 portions
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Ingredients

Lamb Soup
  • yellow onions (approx. 5 oz), cut into halves
    2
  • garlic bulb cut horizontally
    ½
  • fresh thyme
    5 - 6 sprigs
  • lamb shoulder, bone in
    18 - 20 oz
  • salt to season
  • ground black pepper to season
  • butternut squash peeled, cut into pieces
    21 oz
  • olive oil to drizzle
  • carrots cut into pieces (1 in.)
    3 ½ oz
  • celery sticks cut into pieces (1 in.)
    1 ½ oz
  • water plus extra to deglaze
    42 oz
  • dried bay leaves
    2
Butternut Squash Ravioli
  • pasta flour (type 00)
    11 oz
  • large eggs
    3
  • olive oil
    ½ oz
  • salt divided
    1 ½ tsp
  • ricotta cheese
    3 ½ oz
  • soy sauce
    2 tbsp
  • ground nutmeg
    1 - 2 pinches
  • ground black pepper
    2 - 3 pinches
  • water to boil ravioli
  • fresh thyme leaves to garnish

Difficulty

advanced

Nutrition per 1 portion

Sodium 563 mg
Protein 27 g
Calories 2014 kJ / 481 kcal
Fat 20 g
Fibre 5.2 g
Saturated Fat 7 g
Carbohydrates 47 g

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