Lamb Soup with Butternut Squash Ravioli

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