Lamb Soup with Butternut Squash Ravioli

Lamb Soup with Butternut Squash Ravioli

4.0 2 ratings

Prep. 50 min

Total 8 h 50 min

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Daily & Creative 30 Recipes
United States

You might also like...

Fruit Platter with Lemon and Honey Dressing (TM6)

15 min

Maple Cream Custard

20 min

Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

2 h 50 min

Lemon Pudding Souffles

40 min

Rustic Spice Mix for Bread

5 min

Strawberry Shrub

10 min

Prosciutto Herb Breadsticks

30 min

Christmas Tree Spinach Puff

1 h

Lemon Raspberry Trifle

1 h 5 min

Hazelnut Meringues with Rhubarb & Cream Filling

4 h

Mulling Spices

1 h 50 min

Feta and Olive Loaves

1 h 20 min