Lamb Soup with Butternut Squash Ravioli

Lamb Soup with Butternut Squash Ravioli

4.0 2 évaluations

Prép. 50min

Total 8h 50min

6 portions

Ingrédients

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

Niveau

difficile

Infos nut. par 1 portion

Sodium 563 mg

Protides 27 g

Calories 2014 kJ / 481 kcal

Lipides 20 g

Fibre 5.2 g

Graisses saturées 7 g

Glucides 47 g

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Également présenté dans

Daily & Creative 30 Recettes
États-Unis

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