![Lamb Soup with Butternut Squash Ravioli Lamb Soup with Butternut Squash Ravioli](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/89912343-8ad8-4430-bf5f-ba49e27613d8/Derivates/36a0536d-58c5-40ec-9f13-1e4b24c8139c.jpg)
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Ingredients
Lamb Soup
- 2 yellow onions (approx. 5 oz), cut into halves
- ½ garlic bulb, cut horizontally
- 5 - 6 sprigs fresh thyme
- 18 - 20 oz lamb shoulder, bone in
- salt, to season
- ground black pepper, to season
- 21 oz butternut squash, peeled, cut into pieces
- olive oil, to drizzle
- 3 ½ oz carrots, cut into pieces (1 in.)
- 1 ½ oz celery sticks, cut into pieces (1 in.)
- 42 oz water, plus extra to deglaze
- 2 dried bay leaves
Butternut Squash Ravioli
- 11 oz pasta flour (type 00)
- 3 large eggs
- ½ oz olive oil
- 1 ½ tsp salt, divided
- 3 ½ oz ricotta cheese
- 2 tbsp soy sauce
- 1 - 2 pinches ground nutmeg
- 2 - 3 pinches ground black pepper
- water, to boil ravioli
- fresh thyme leaves, to garnish
- Nutrition
- per 1 portion
- Calories
- 2014 kJ / 481 kcal
- Protein
- 27 g
- Carbohydrates
- 47 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Fiber
- 5.2 g
- Sodium
- 563 mg
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