Lamb Soup with Butternut Squash Ravioli
TM6

Lamb Soup with Butternut Squash Ravioli

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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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