Four Cheese Gorgonzola Ravioli, Mozzarella Stuffed Meatballs and Zesty Red Wine Marinara

Today is my co-worker, Vickie's birthday. It's become a tradition for me to make my co-workers dinner for their birthday present. A while ago, Vickie saw my mozzarella stuffed meatballs on the blog, and said they sounded great. Then, when we went to Olive Garden at Christmas, she ordered the Steak Gorgonzola and loved it. So I decided to take a few of those ideas and I made her Gorgonzola Ravioli, Mozzarella Stuffed Meatballs, and Hericot Verts bundles. She loved the dinner, and is going to have it tonight rather than go out to eat! Of course, I doubled the batches and made some for us for dinner.

Four Cheese Gorgonzola Ravioli & Mozzarella Stuffed Ravioli

In a Zesty Red Wine Marinara

Fresh pasta cut into 2.5" wide sheets

(3 c. flour, 3 egg whites, 2 eggs, 1 tbsp. EVOO and a dash of salt)

1 8 oz. tub of ricotta

1 c. crumbled gorgonzola

1/4 c. grated parmesan

1/2 c. grated mozzarella

salt and pepper

1/2 tsp. oregano

egg wash

Mix together cheeses, season with salt, pepper and oregano.

Drop teaspoonfulls onto one pasta sheet.

Use a pastry brush and make a ring around the pasta, press another sheet on top.

Cut with a ravioli cutter or a cookie cutter.

Place on a sheet pan and freeze, when frozen, place in a plastic bag.

To cook: Drop in heavily salted boiling water for 5 minutes, or until ravioli float (if cooking fresh, about 3-4 minutes)

Mozzarella stuffed meatballs:

1 lb. organic lean ground beef
1 egg
¼ c. Italian seasoned breadcrumbs
¼ yellow onion, grated
1 clove garlic, grated
2 tbsp. grated parmesan
Salt and Pepper
½ tsp. oregano
2 tbsp. tomato paste
15 mini mozzarella balls
Preheat oven to 400 degrees.
In a bowl, gently toss together beef, egg, breadcrumbs, onion, garlic, parmesan, salt, pepper, oregano, and tomato paste. Divide into quarters. From each quarter, make 4 balls. Roll each mound into a ball, push your thumb in and stick in a piece of cheese. Close the hole, form into a ball, and place on a baking sheet lined with parchment. Continue until all balls are made.
Place into the oven and cook for 10 minutes.
Remove from the oven and gently place each meatball into simmering tomato sauce.
Simmer for 20-30 minutes or longer.

Zesty Marinara:
1 tbsp. EVOO
1 yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste


In a saucepot over medium low, add EVOO, onion and garlic. Season with salt and pepper. Sweat onions and garlic for 5 minutes. Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes. Cover and simmer for 20 minutes.