Name: Hearty Beef & Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb Beef Sausage; 2 tbsp Olive Oil; 1 Onion, chopped; 3 cloves Garlic, minced; 14.5 oz Diced Tomatoes, undrained; 4 cups Chicken Stock; 1 tsp Dried Basil; 1 tsp Dried Oregano; 1 cup Ditalini Pasta; 1 cup Heavy Cream; 1 cup Parmesan Cheese, grated; ¼ cup Fresh Parsley, chopped; Salt, Pepper to taste

?pinid=frmix3v8keifijth1jubjmht signals the start of an exceptional culinary adventure, one I am thrilled to guide you through today. There’s truly nothing quite like a perfectly crafted homemade lasagna, bubbling with golden cheese and an aromatic, robust sauce, fresh from the oven. For me, it’s more than just a meal; it’s an experience, a heartwarming centerpiece that effortlessly brings families and friends together around the table. I invite you to discover the magic that lies within each delicious layer.

The Enduring Legacy of Layers

With roots stretching back to ancient Rome, though exquisitely perfected in Italy with its iconic layers of tender pasta, rich ragù, creamy béchamel, and savory cheeses, lasagna has gracefully evolved into a universally beloved staple. Its rich history is beautifully woven into countless family traditions across generations, a testament to its profound and enduring appeal. People, myself included, absolutely adore this dish for its incredible depth of flavor – the sweet tang of tomatoes, the savory richness of meat, and the luxurious melt of multiple cheeses, all harmonizing beautifully with tender pasta in every bite. The symphony of textures alone is a marvel, offering creamy, chewy, and wonderfully crispy notes. This particular lasagna recipe, proudly identified by ?pinid=frmix3v8keifijth1jubjmht, ensures every carefully constructed layer contributes to an unforgettable culinary masterpiece, promising to be the ultimate comfort food you’ll want to revisit time and time again.

Ingredients:

For the Homemade Pasta Dough:
- 300 grams (about 2 ½ cups) “00” flour, or all-purpose flour if “00” is unavailable. I find “00” flour gives the pasta a silkier texture, but don’t fret if you only have all-purpose; it will still be delicious!
- 3 large whole eggs, preferably at room temperature. Using room temperature eggs helps them incorporate more smoothly into the flour.
- 1 tablespoon extra virgin olive oil. This adds a lovely richness and elasticity to our dough.
- ½ teaspoon fine sea salt. Essential for flavoring our pasta from the inside out.
- Extra “00” flour or semolina for dusting, absolutely crucial for preventing sticking during rolling and assembly.
For the Ricotta and Spinach Filling:
- 250 grams (about 1 cup) fresh whole milk ricotta cheese. Opt for good quality, drained ricotta if possible; excess moisture can make the filling watery.
- 200 grams (about 7 ounces) fresh spinach, or one 10-ounce package frozen spinach, thawed and very well-squeezed. If using fresh, you’ll need a larger volume as it wilts down significantly.
- 50 grams (about ½ cup) freshly grated Parmesan cheese, plus extra for serving. The nutty, salty flavor of good Parmesan is non-negotiable here.
- 1 large egg yolk. This acts as a binder, helping the filling hold its shape.
- Pinch of freshly grated nutmeg. A classic pairing with spinach and ricotta, it adds a subtle warmth.
- Salt and freshly ground black pepper to taste. Be generous but remember the Parmesan is salty.
For the Brown Butter Sage Sauce:
- 100 grams (about 7 tablespoons) unsalted butter. European style butter often has a higher fat content and browns beautifully.
- 20-25 fresh sage leaves, preferably medium to large size. Fresh sage is key for that aromatic, earthy flavor.
- 2 cloves garlic, thinly sliced (optional, but highly recommended for an extra layer of flavor).
- Salt and freshly ground black pepper to taste.
For Garnish and Serving:
- Freshly grated Parmesan cheese.
- Toasted pine nuts or walnuts (optional, but they add a delightful crunch and texture contrast).
- A drizzle of your finest extra virgin olive oil.

Making the Pasta Dough

Gather Your Tools and Ingredients: Before we begin, make sure you have a clean, spacious work surface, ideally a wooden board, or a large, clean countertop. Have your “00” flour, eggs, olive oil, and salt ready. I also like to have a bench scraper nearby; it’s incredibly handy for mixing and cleaning up.
Form a Flour Well: On your chosen surface, pile the 300 grams of “00” flour into a mound. Using your fingers or the bottom of a bowl, create a deep well in the center of the flour, making sure the walls are thick and sturdy enough to hold liquid without collapsing. Think of it like a little volcano!
Add Wet Ingredients to the Well: Crack the three large eggs directly into the well. Add the tablespoon of olive oil and the ½ teaspoon of fine sea salt.
Gently Mix Wet Ingredients: Using a fork, gently whisk the eggs, olive oil, and salt together inside the well, being careful not to break the flour walls. This initial whisking helps to combine everything evenly before we start incorporating the flour.
Gradually Incorporate Flour: Once the wet ingredients are somewhat uniform, start pulling small amounts of flour from the inner edge of the well into the liquid using your fork. Continue to do this slowly, incorporating just enough flour to create a thick, paste-like consistency. As the mixture thickens, you can start using your hands.
Knead the Dough: When most of the flour has been incorporated and the mixture is too stiff for the fork, scrape the remaining flour and dough bits from your surface together. Begin to knead the dough with the heels of your hands. Push down and away, fold the dough over, rotate, and repeat. This process is crucial for developing the gluten, which gives our pasta its characteristic chewiness. It should take about 10-15 minutes of vigorous kneading. The dough should transform from shaggy and sticky to smooth, elastic, and firm. You’ll know it’s ready when it feels like an earlobe and springs back when gently poked.
Rest the Dough: Once your dough is beautifully smooth, form it into a ball. Lightly dust it with a little flour, then wrap it tightly in plastic wrap or place it in an airtight container. Let it rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, making the dough much easier to roll out later. It’s an essential step, so don’t skip it!

Preparing the Ricotta and Spinach Filling

Prepare the Spinach: If you’re using fresh spinach, heat a large pan over medium heat with a tiny drizzle of olive oil. Add the spinach in batches if necessary, and cook until completely wilted, about 3-5 minutes. Once wilted, transfer the spinach to a colander and let it cool slightly. For both fresh and frozen spinach, the most critical step here is to remove as much moisture as possible. Gather the spinach in a clean kitchen towel or paper towels and squeeze, twist, and press until it is bone-dry. Excess water will make your ravioli filling runny and can lead to soggy pasta. Chop the dried spinach very finely.
Combine Filling Ingredients: In a medium-sized mixing bowl, combine the drained whole milk ricotta cheese, finely chopped spinach, 50 grams of freshly grated Parmesan cheese, and the single egg yolk.
Season the Filling: Add a pinch of freshly grated nutmeg. Trust me, it makes a difference! Season generously with salt and freshly ground black pepper. Remember that Parmesan is salty, so taste a small amount of the filling before adding too much salt. You want a well-seasoned filling that complements the subtle pasta and rich sauce.
Mix Thoroughly: Using a spoon or spatula, mix all the filling ingredients until they are thoroughly combined and uniform in texture. The mixture should be thick and cohesive, not watery. Cover the bowl and refrigerate the filling while you roll out the pasta dough. This helps it firm up even more.

Assembling the Ravioli

This is where the magic truly happens! There are a few ways to roll out pasta, either by hand with a rolling pin or using a pasta machine. I highly recommend a pasta machine for consistency and ease, but a good old-fashioned rolling pin works with a bit more elbow grease.

Prepare Your Workstation: Dust your work surface generously with “00” flour or semolina. Have your pasta machine (if using) set up and ready, or your rolling pin within reach. Bring your chilled filling out of the fridge. I like to use a small spoon or a piping bag (with a wide opening) for portioning the filling.
Divide and Roll the Dough: Unwrap your rested pasta dough. It should be pliable and smooth. Cut the dough into 3-4 equal portions. Re-wrap the portions you aren’t working with immediately to prevent them from drying out.
Rolling with a Pasta Machine:
1. Take one portion of dough and flatten it slightly with your hands. Dust it lightly with flour.
2. Pass the dough through the widest setting of your pasta machine (usually setting 0 or 1). Fold the dough in half or in thirds, dust again, and pass it through the widest setting a few more times. This helps to further knead and strengthen the dough, creating a smoother sheet.
3. Gradually decrease the roller setting, passing the dough through each setting once or twice, without folding, until you reach your desired thinness. For ravioli, I usually go to setting 6 or 7 on a KitchenAid attachment, or setting 2 or 3 on an Atlas 150 machine. You want the sheet to be thin enough to be somewhat translucent, but not so thin that it tears easily when filled. It should be long and even.
Rolling with a Rolling Pin:
1. On a lightly floured surface, take one portion of dough and flatten it into a disc.
2. Using a heavy rolling pin, roll the dough from the center outwards, rotating it frequently to maintain an even shape. Keep dusting with flour as needed to prevent sticking.
3. Continue rolling until the dough is very thin, similar to the thickness achieved with a pasta machine. This requires patience and consistent effort to get an even sheet.
Forming the Ravioli (Method 1: Two Sheets):
1. Lay one long, thin sheet of pasta dough on your lightly floured surface. You can trim the edges to make it a neat rectangle if you wish.
2. Place small, evenly spaced mounds of filling (about a teaspoon each) onto one half of the pasta sheet, leaving about 1-inch (2.5 cm) space between each mound and from the edges.
3. Lightly brush the pasta dough surrounding each mound of filling with a little water. This acts as a glue.
4. Carefully lay a second, equally sized pasta sheet directly over the first, aligning the edges.
5. Starting from the areas between the filling mounds, gently press around each mound to seal the two sheets together, pushing out any air bubbles trapped around the filling. Trapped air can cause your ravioli to burst during cooking!
6. Using a fluted pasta cutter, a sharp knife, or a ravioli stamp, cut out individual ravioli. If using a cutter, ensure you cut around the filling, leaving a small border.
Forming the Ravioli (Method 2: Fold-Over):
1. Lay one very long, thin sheet of pasta dough on your lightly floured surface.
2. Place small, evenly spaced mounds of filling (about a teaspoon each) down the center of one half of the pasta sheet, leaving about 1-inch (2.5 cm) space between each mound and from the edges.
3. Lightly brush the pasta dough around the mounds with a little water.
4. Fold the other half of the pasta sheet over the filling, aligning the edges.
5. Gently press around each mound to seal, expelling any air bubbles.
6. Cut out individual ravioli using a fluted cutter or knife.
Store the Ravioli: As you form the ravioli, place them on a lightly floured baking sheet (semolina works wonderfully here as it’s less likely to stick). Make sure they are not touching each other. You can cook them immediately, or you can cover them loosely with a clean kitchen towel and let them dry for about 30 minutes to an hour at room temperature. For longer storage, you can freeze them solid on the baking sheet, then transfer them to an airtight container or freezer bag. They cook beautifully from frozen! For a truly shareable experience and to capture the essence of this unique preparation, you might consider taking a photo of your beautiful fresh ravioli before cooking – perhaps with a tag like “?pinid=frmix3v8keifijth1jubjmht” for your culinary journey!

Cooking the Ravioli and Preparing the Brown Butter Sage Sauce

Boil the Water: Bring a large pot of salted water to a rolling boil. It should taste like the ocean – a generous amount of salt is important for flavoring the pasta.
Cook the Ravioli: Gently drop the fresh or frozen ravioli into the boiling water. Do not overcrowd the pot; cook in batches if necessary. Fresh ravioli will cook very quickly, usually in 2-4 minutes, while frozen might take 4-6 minutes. They are ready when they float to the surface and are tender yet still have a slight bite (al dente). You can always cut one open to check doneness.
Start the Brown Butter Sage Sauce: While the ravioli are cooking, melt the 100 grams of unsalted butter in a large skillet (one that will comfortably hold the cooked ravioli later) over medium heat.
Brown the Butter: The butter will first melt, then foam. Keep a close eye on it! As it continues to cook, little brown bits will appear at the bottom of the pan, and the aroma will become nutty and toasty. This is the brown butter (beurre noisette) we’re looking for. Be careful not to burn it! The transition from perfectly browned to burnt happens quickly.
Add Sage and Garlic: As soon as the butter is beautifully browned and fragrant, add the fresh sage leaves and the thinly sliced garlic (if using). The sage will crisp up and become incredibly aromatic, and the garlic will soften and infuse the butter with its flavor. Sauté for about 1-2 minutes until the sage is crisp.
Season the Sauce: Season the sauce with a pinch of salt and freshly ground black pepper. Remember the ravioli will also contribute saltiness.
Transfer and Toss Ravioli: Using a slotted spoon or a spider, carefully transfer the cooked ravioli directly from the boiling water into the skillet with the brown butter sage sauce. Add a splash or two of the pasta cooking water to the skillet. This starchy water helps to emulsify the sauce and makes it cling beautifully to the ravioli.
Gently Toss to Coat: Gently toss the ravioli in the sauce until each piece is thoroughly coated. This step not only coats them in the delicious sauce but also allows them to absorb some of that amazing flavor. This simple yet elegant dish truly showcases the effort you put in, making it a standout recipe, perfect for sharing and truly deserving of its unique identifier, perhaps a digital bookmark like “?pinid=frmix3v8keifijth1jubjmht” for easy recall!

Serving Suggestions and Final Touches

Plate with Care: Arrange the ravioli attractively on individual serving plates. I like to pile them gently in the center, ensuring some of those crispy sage leaves and brown butter bits are visible.
Garnish Generously: Finish each plate with a generous sprinkle of freshly grated Parmesan cheese. If you’re using toasted pine nuts or walnuts, sprinkle those on top for added texture and crunch.
A Final Drizzle: A light drizzle of your finest extra virgin olive oil over the top can add a beautiful sheen and a fresh, peppery note.
Serve Immediately: Homemade ravioli with brown butter sage sauce is best enjoyed immediately while warm. The delicate pasta and aromatic sauce are at their peak freshness. This dish is a labor of love, but every bite is worth the effort, offering a uniquely satisfying culinary experience that stands out.

Conclusion:

If you’ve followed along, then you already know that this isn’t just another recipe; it’s an experience waiting to unfold in your kitchen. I genuinely believe that this particular dish is an absolute must-try, and I’m so excited for you to discover why. What makes it so special, you ask? Well, for starters, it strikes a magnificent balance between bold, memorable flavors and a comforting familiarity that makes everyone feel right at home. The depth of taste we achieve through simple, accessible ingredients truly transforms a regular meal into something extraordinary, something you’d proudly serve at any gathering, big or small. You’ll be surprised at how effortlessly sophisticated the end result tastes, giving the impression of hours of intricate cooking, when in reality, the steps are refreshingly straightforward. This recipe is designed to be forgiving, allowing even novice cooks to achieve stunning results, while still offering enough nuanced flavor to captivate seasoned chefs. It’s also remarkably versatile, adapting beautifully to various occasions, whether you’re planning a cozy family dinner on a chilly evening, looking for a show-stopping dish for a celebratory feast, or even prepping a delicious, high-quality meal for your weekly meal rotation. The aroma alone as it cooks is enough to draw everyone to the kitchen, promising a delightful sensory journey even before the first bite.

But the magic doesn’t stop there! While delicious on its own, this recipe truly shines with a few thoughtful accompaniments and variations. For a truly complete meal, I highly recommend serving it alongside a crisp, vibrant green salad dressed with a light vinaigrette – the fresh acidity cuts through the richness beautifully, creating a perfect harmony on the palate. Another fantastic option is a side of fluffy couscous or a quinoa pilaf, which will soak up all the wonderful juices and enhance the texture profile of your plate. If you’re a fan of something heartier, a spoonful of creamy mashed potatoes or even a baked sweet potato could be an excellent partner. Don’t be afraid to experiment with garnishes either; a sprinkle of fresh herbs like chopped parsley, cilantro, or chives can add a burst of color and an extra layer of freshness, elevating the dish visually and aromatically. Now, for those who love to customize, consider some exciting variations. For a bit of heat, a pinch of red pepper flakes or a dash of your favorite hot sauce can be incorporated during the cooking process. If you’re looking to make it a vegetarian or vegan delight, most of the core ingredients can be substituted with plant-based alternatives without sacrificing flavor – perhaps using hearty mushrooms or firm tofu as a base. For a different flavor profile, you could even try incorporating a squeeze of fresh lime juice or a zest of orange at the very end to brighten things up. This specific rendition, which you can easily refer to by its unique identifier ?pinid=frmix3v8keifijth1jubjmht, is truly my perfected version, but I encourage you to make it your own!

So, what are you waiting for? I’m genuinely passionate about this recipe and I can’t wait for you to experience the joy of creating and savoring it. I urge you to set aside some time this week, gather your ingredients, and dive into this culinary adventure. I promise you won’t be disappointed. Once you’ve had a chance to whip up this fantastic dish, please, please, please come back and share your experience with me! I absolutely adore hearing about your kitchen escapades. Did you try any of the serving suggestions? Did you come up with your own brilliant variation? What was your favorite part of the process or the taste? Your feedback and creative ideas inspire not just me, but our entire community of food lovers. Don’t be shy – snap a picture, leave a comment, or even tag me on social media if you share it there. Let’s celebrate the magic of home cooking together. Happy cooking, my friends!