Soups
Lamb Soup with Butternut Squash Ravioli
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- advanced
- Prep
- 50 min
- Active
- 50 min
- Cook
- 530 min
- Total
- 530 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Hard
- yellow onions
- 2
- garlic bulb
- 0.5
- fresh thyme
- 5–6 sprigs
- lamb shoulder, bone in
- 510–567 g
- salt
- salt
- ground black pepper
- ground black pepper
- butternut squash
- 595 g
- olive oil
- olive oil
- carrots
- 99 g
- celery sticks
- 43 g
- water
- 1.2 kg
- dried bay leaves
- 2
- pasta flour
- 312 g
- large eggs
- 3
- olive oil
- 14 g
- salt
- 1.5 tsp
- ricotta cheese
- 99 g
- soy sauce
- 2 tbsp
- ground nutmeg
- 1–2 pinches
- ground black pepper
- 2–3 pinches
- water
- water
- fresh thyme leaves
- fresh thyme leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 563 mg
- Protein
- 27 g
- Energy
- 2,012.5 kJ
- Calories
- 481 kcal
- Fat
- 20 g
- Fibre
- 5.2 g
- Saturated fat
- 7 g
- Carbohydrates
- 47 g