Monterey Gourmet Foods & A $100 Visa Gift Card Giveaway

Josh and I love to cook and usually make dinner together every night.

Life gets busy though, especially with a new baby, and there are some nights when we don’t have the time or energy to cook an elaborate meal.

It is too hard for us to go out to eat with little Caleb, so we need fast and easy options we can enjoy in the home for those busy, tired nights. We recently discovered Monterey Gourmet Foods, and we are in love. Monterey Gourmet Foods has a variety of pastas and sauces that are easy to make and delicious to eat.

Last week, Josh got home late from work and I wasn’t in the mood to cook, so we got out a package of Monterey Gourmet Foods Creamy Ricotta Florentine for dinner. The ravioli is a delicious blend of spinach, Parmesan, mozzarella, ricotta, and asiago cheeses. The ravioli is made with organic semolina flour and eggs from free-range chickens. The ravioli only takes 4-5 minutes to cook.

We served the ravioli with homemade marinara sauce we had in the freezer, but don’t worry, if you don’t make your own sauces. Monterey Gourmet Foods has a whole product line of pastas, sauces and pestos you can choose from. They are as delicious as if they were cooked from scratch in your kitchen.

We also added a simple salad and bread and had a gourmet meal in a matter of minutes.

Monterey Gourmet Foods Pastas and Sauces are all naturalΓ±the company follows 8 strict all natural principles so you can be assured you are offering the highest quality food for your family.

They have a full product line of pastas and sauces for those nights you just don’t have the time or energy to cook dinner.

Monterey Gourmet Foods pastas and sauces are also great for entertaining. You can make an impressive meal for your guests without all of the hard work. Your guests will think you made the pasta and sauces from scratch. Your secret is safe with us:)

If you are looking for a quick and easy meal that still tastes gourmet, make sure you give Monterey Gourmet Foods a try! Discover more about Monterey Gourmet Foods at

One lucky winner will win a $100 Visa gift card and VIP coupons for Monterey Gourmet Foods.† To be entered for a chance to win, please tell me what you would make using a Monterey Gourmet Foods pasta or sauce product. If youΓ­d also like to share a recipe, feel free to post it on your blog/website and include a link to it in your comment.


No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

b) Tweet about this promotion and leave the URL to that tweet in a comment on this post

c) Blog about this promotion and leave the URL to that post in a comment on this post

d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/2/2012-5/31/2012.

Be sure to visit the Monterey Gourmet Foods page on where you can read other bloggers’ reviews and find more chances to win!

Monterey Gourmet Foods is a registered trademark of Pulmuone Foods USA, Inc.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I would probably toss chicken in the Basil with Almond and Pine Nut Pesto, top it with sliced tomato and mozzarella then bake until the chicken is fully cooked and cheese is melted and browning.

  2. My Kids favorite thing to eat is Ravioli! I usually serve it with pesto and grilled chicken.
    Can’t wait to try the different flavors from MONTEREY gourmet foods!

  3. I would make something with the smoked mozzarella and artichoke ravioli…probably just serve with a spinach and tomato sauce and salad.

  4. mmm…i think i would probably make the chicken, spinach, and sun-dried tomato ravioli with either the artichoke lemon pesto, or if i was feeling more basic, the marinara. πŸ™‚ yummy!

  5. I’m with the majority, ravioli for me!! Most likely with a marinara sauce and served with salad and some garlicky bread. Comfort food at its best!

  6. I would try any of the raviolis. I love ravioli but hate all the yucky ingredients in most brands do I go without. I haven’t had the courage to make mine from scratch yet!

  7. I don’t think I’ve ever seen Monterey Brand around here (Charlotte, NC)…. but I would sure love to try it…. and win the gift card πŸ˜‰

  8. Yum! I haven’t made it in forever but I used to love ravioli lasagna (basically, you use ravioli in place of the lasagna noodles). It was SO good and a great twist on classic lasagna!

  9. The butternut squash ravioli with homemade pesto would be amazing. Thanks for introducing us to a new product!!

  10. Although the only retailers carrying these products are on the West coast, if they were available in the Houston area, I would use the Potato Parmesan Gnocchi to make Noble Pig’s Gnocchi Mac n’ Cheese.

  11. I’d make an appetizer using the tapenade. I don’t like going empty handed to a friend or family’s house but I don’t always have time to make a dish!

  12. I would invite some friends over, open a bottle of wine … And fry two or three different types of the yummy raviolis and serve them with red sauce!!!mmmmm.
    Can’t forget a big loaf of garlic bread:)

  13. The Butternut Squash Ravioli look awesome! There is a recipe on their site using the ravioli that I’d make: Butternut Squash Ravioli with Brown Sugar Walnut Sage Butter πŸ™‚

  14. I would make one of the raviolis with a quick salad for a nigth when we’re running to everyone’s activities!

  15. Ooh yum! We have varied tastes in our home, but ravioli is a favorite. Kidlet could eat it daily! That’s probably because when he was a baby, just eating finger foods, i would boil ravioli in chicken stock and let him eat them sans sauce. It was a quick easy meal with cooked diced veggies tossed on the high chair tray along with the raviolis.

    Now we eat ravioli every other week, but I’m stuck with the frozen stuff. These.Monterey pastas sound.delicious! Unwilling definitely be giving Andre ofnthem a try! I love cheesy ravioli so I’ll be getting the fire roasted mushroom and dourbxheeae ravioli for my husband and I. And for my Kidlet, well, he liked meat rviolo. So for him, I’ll get the bolognese tortellinis. Ill use homemade sauce because we love my meat sauce. I will, though order their Alfredo sauce, because mine always comes pit grainy and fettucini Alfredo with grilled chicken and garlic toasted bread is my absolute.favorite.consort meal.

  16. I want to try the rainbow 5 cheese tortelloni and make the pasta salad using their recipe. I might substitute the salami with pepperoni and then everyone in this house will love it!

  17. Definitely the Fire Roasted Mushroom & Four Cheese Ravioli with their alfredo sauce…because I go big if I am eating pasta! It all looks delish πŸ™‚ Thanks for sharing!

  18. I think I would have to make that ravioli. Looks great! I love quick Italian meals! We like cheese ravioli tossed with olive oil and Italian seasonings. Simple and delicious!

  19. I could use the lobster ravioli and pour a good lobster bisque over the top. This other dish I actually had in a restaurant. Use the original polenta and use the marinara to make a bolognese and pour over the top. It’s sooo good!

  20. I think I would do exactly what you did: Serve the ravioli with a homemade, freezer-stored tomato sauce. What a great easy and delicious dinner option!

  21. Absolutely love pasta and its even better when somebody else does all the work!! I would have to go with the ravioli’s! I would probably try a cream sauce of some kind rather than marinara though.

  22. I would prepare the butternut squash ravioli with brown butter and maple balsamic drizzle enhanced with thyme and toasted walnuts topped off with shaving of parmesan cheese. YUM!

  23. I would use the roasted red pepper pesto, grill some chicken breast and toss it all together with the fire roasted mushroom and cheese ravioli. good pasta is always a comfort food.

  24. The pesto sauces sound delicious!! I would make chicken with roasted red pepper pesto topped with mozzarella cheese!

  25. I would make a baked pasta dish for a few friends who just had babies. It would make a really easy and transportable dinner. The olive tapenade also looks really good. I would like to try that as well πŸ™‚

  26. This pasta looks so good! I would love to make some ravioli or manicotti with some homemade roasted tomato sauce πŸ™‚

  27. Wow everything looks so yummy on their website! I would make Chicken Spinach and Sun-Dried Tomatoes Ravioli or maybe Three Cheese Broccoli Tortelloni. Seriously though, everything looked super yummy. Life is Good πŸ™‚

  28. That ravioli looks amazing! I would make anything that was easy to make–which looks like everything, because I’m getting married this summer and would like to impress my new hubby with my “cooking.”

  29. I would definitely go for the spinach ravioli, served with marinara. Simple, classic, and easy! Can’t beat that on a work night. πŸ˜€

  30. I would layer the creamy ricotta forentine with marinara sauce in a skillet, add some fresh mozarella to the top, and simmer on the stove top until everything “married” into a stovetop lasagna. this would be a perfect Sunday night supper with a light salad and a glass of red wine.

  31. Hi Maria,

    Thank you for your giveaway. As a nanny and busy part time student those pastas would make a a quick delicious meal for me! I would make my kids favorite spaghetti pizza casserole and top it off with the summer pasta sauce, and fresh grated mozzarella!

  32. chicken, broccoli, mushroom with roasted red pepper pesto served over oat bran pasta or quinoa. I’m thinking pine nuts and garlic in the quinoa. and crushed red pepper for heat.

  33. We love pasta as well! My fav is butternut squash ravioli with a bechamel sauce with a hint of allspice. Yum!

  34. I hate to make homemade pasta sauce. For some reason my sauce never tastes as good as I want it to. I’d love to use their sauce for all my italian meals!

  35. I think the ravioli looks wonderful but the cheese would make me sick so I will have to go with the marinara sauce.

  36. I’d make the butternut squash ravioli with a sage and butter sauce with cracked black peppercorns to finish!

  37. Wow !!!! Lots of choices when one has a kid at home who just loves Pasta!!!! I would love to taste the Roasted Garlic Chicken Ravioli !!!!

  38. These look so tasty! So often ready-made foods aren’t satisfying compared to homemade, but I would love to try these!

  39. Sun-Dried Tomato Pesto Sauce! Be still my heart!

    I could make my pesto pizza with it! Buying some now. Totally made my Tuesday!

  40. Butternut squash ravioli. We try to eat mostly organic, all natural foods which means making a lot ourselves. However, I’m still trying to perfect my pasta making skills and ravioli isn’t something I’ve conquered yet. We also have a 7 month old and we find ourselves too tired to cook more often than we used to also! These products sound like the perfect solution!

  41. I’ve always wanted to try butternut squash ravioli- I’d probably serve it with a little browned butter sauce and a nice green salad πŸ™‚

  42. I’d use the pesto. I’d spread it on a pizza crust, top it with fresh mozzarella and sun-dried tomatoes, drizzle some olive oil, pop it under the broiler — YUM!

  43. The rainbow tortellini would be fabulous baked in a mix of marinara, marscapone and fresh parsley and topped with mozzarella. Delicious.

  44. those meals look delicious! Looks like Monterey Gourmet Foods has the right idea on quick and easy dinners that are still healthy!

  45. i love ravioli. nothing is more delicious. but it is a hard pasta to make from scratch. this would be delightful!

  46. I would coat the smoked mozzarella and artichoke ravioli in bread crumbs, toast in the oven, and serve with a salad! Great gjveaway πŸ™‚

  47. There is a lot to choose from. This is a great giveaway. Everyone always loves food!! I’d make the ravioli with garlic butter sauce.

  48. I would love to fix the ravioli. I prefer an Alfredo sauce instead of a marinara sauce…so would use that. Thanks for chance to win.

  49. The Creamy Ricottae Florentine Ravioli and Healthy Garden Marinara Sauce topped with parmesan cheese would be delicious!

  50. I know this is boring, but I’m a total sucker for just straight marinara sauce. I’d fix some homemade noodles with my husb and dump a ton of their garden marinara on top. Mmm.

  51. My kids LOVE pasta, I would probably serve the butternut squash ravioli with some sage butter and homemade sausage.

  52. I would bread the ravioli and bake them for a crunchy little appetizer. Served with a side of marinara sauce for dunking!

  53. I love Ravioli but rarely have it because some that I have tried aren’t really that good. I will definitely try this ravioli with some pesto or marinara sauce

  54. I would make antipasta skewers with the rainbow five cheese tortelloni, mozzarella, arthichoke hearts and cherry tomatoes. Yum!

  55. I would love to try the Three Cheese Broccoli Tortelloni, they look yummy! Actually everything looks scrumptious!

  56. I’d make a baked “lasagna” layering ravioli with marinara and cheese and probably add some browned ground beef.

  57. I would love to make either their fire roasted mushroom & four cheese ravioli or the shrimp and lobster ravioli for a special treat πŸ™‚

  58. i’d use the Basil with Almond and Pine Nut Pesto on some cooled whole wheat linguini with zucchini and carrot ribbons for a light summer meal.

  59. I don’t have nearly enough quick-prep options on hand (other than simple pasta), so I would definitely choose a type of ravioli! I usually have marinara sauce on hand, and this summer I’m hoping to grow enough basil in my garden to be able to make pesto anytime! So, this would make a great dinner option for nights when we unexpectedly get home from work late.

  60. I immediately saw the Pear Pesto Pizza and that did it for me! Looks delicious. Unfortunately, this product is only sold in the CA, OR, WA and one in NV.

  61. After a recipe like that? Pretty sure that I would be using their products to make that! Yum! Thanks for the awesome giveaway!!

  62. Yum!! their products look great!! I would make an eggplant parm dish with their sauce!!! keep it low carb and delicious!!

  63. Wow thanks for some delicious quick dinner ideas! The Shrimp and lobster Ravioli with the Artichoke Lemon Pesto topped with Shredded Parmesan Cheese accompanied by a simple green salad and warm crusty bread is the ticket for me!

  64. Wow! It was tough to choose just one! I am intrigued by the Smoked Mozzarella and Artichoke Ravioli paired with the Roasted Red Pepper Pesto.

  65. I always keep cooked chicken and crepes in my freezer for fast meals. Mix the chicken with whatever cheese is on hand, roll ’em up and top them with Montereys Marinara Sauce. Serve with a side salad and breadsticks. Nummy!

  66. They have so many things that look good. Normally I’m not a processed foods type of girl, but it looks like high quality stuff! I’d probably choose the whole wheat ravioli (or lobster ravioli – yum!) and make a chilled salad with fresh pesto and cherry tomatoes. So ready for summer!

  67. With the spring weather, I have been excited to get my grill going. Grilled pizza topped with sauce from Monterey would be great!

  68. I’d make that shrimp and lobster ravioli and probably add some kind of amazing sauce to it like a lemon sauce of some sort or something else I could think of! Sounds amazing!

  69. Yum, I would use that awesome looking pesto sauce to make a pesto grilled cheese sandwich – one of my fav ways to use pesto, so yummy! πŸ™‚

  70. I’m loving all things bruschetta these days, but I might be more experimental — using their cilantro lime pesto to make bruschetta topped with diced tomato, onion, and avocado. I’d drizzle with olive oil and maybe finish with a squeeze of lime and freshly ground salt and pepper.

  71. Really, anything to help these days with dinner would be appreciated. If you think a baby takes a lot of your time, you should try caring for a 91 year old that never sleeps and gets into more trouble than a 2 year old. She takes 24/7 care. And during some of the day we also have the grandchildren to care for while their mother works. We have taken turns sleeping for the past couple years. We love all pasta, but those raviolis you cooked look especially good.

  72. The creamy ricotta flourentine sounds incredible! Top it with a fresh tomato sauce and a sprinkle of cheese and you’ve got the perfect meal. Thanks for sharing, I will definitely be looking for monterey gourmet foods because I have plenty of those nights where I’m just too tired to cook.

  73. I would deep fry the cheese raviolis and serve them with marinara and pesto on the side…plus a bottle if white wine or sangria!

  74. Pasta is my favorite fast food. It’s a great way to clean out my vegetable bin. My favorite add-ins are mushrooms, tomatoes (of course) and zucchini. For protein, I like to add scallops or shrimp. I’m glad you mentioned this company, as I live on the Monterey Peninsula. Why have I not know about this gem of a product, in my own backyard?

  75. I love ravioli! Especially cheese and florentine so this dish is definitely for me! I would love to make my own homemade sauce for it also,probably a pomodoro sauce.Delish!

  76. i love butternut squash and i would love to try that first!!! But they all look good and would be great with some garlic bread and a salad!

  77. Oh, my! Their list of products is very impressive! Made my mouth water just looking at it! I think I would choose the Shrimp & Lobster Ravioli with the Marinara sauce…….mmmmmm! A little garlic bread on the side……….(sigh!)

  78. How wonderful. I love Tortelloni and never really make my own. The Tortelloni from Monterey Gourmet Goods and their Marinara sauce would be a lovely combination and make dinner a breeze.

    amy [at] utry [dot] it

  79. I’d like to try making the ravioli with some marinara sauce and lots of parmesan cheese – and don’t forget the garlic bread!

  80. YUM! I love these pre-made pastas and raviolis. They make life so easy! Also if you use the Knorr Alfredo you get a great alfredo sauce fast and it actually tastes great!

  81. Ravioli, for sure. I’d probably make a quick and simple alfredo or cream sauce – maybe something with sage to go with those tasty-looking butternut squash ravioli.

  82. I would make the ravioli you made – and try to get my two boys to eat it since it has “green stuff” in it.

  83. Baked ravioli for sure…!

    Thanks for the tip…as a Mom, I too am always looking for healthy quick options for dinner. This hits the spot!

  84. alfredo with ravioli, chicken and garlic bread…a practically perfect dinner (to make it completely perfect, you would have to lower the calorie count by about half;)).

  85. The spinach ravioli you posted looks incredible. I’m already finding out about where I can purchase it!

  86. I’d have to make manicotti with marinara sauce. It’s been a while since I’ve made it, this would be the perfect time. πŸ™‚

  87. I’d make the butternut squash ravioli – topped with butter, sage, nuts and fresh sweetpotato or squash cooked fast in the microwave while the water was boiling!

  88. I am not a cook…so, I would not be making my own pasta sauce. I would heat up the butternut squash and mix the pre-packaged pasta sauce. yum!

  89. These all look absolutely delicious and I frequently don’t have time to make something good and end up just doing the “meat and potatoes” thing and never feel quite satisfied.

  90. I’d try out the creamy ricotta florentine ravioli for dinner. It sounds great and I’m a huge fan of ricotta! Yum!!

  91. Those ravioli look delicious as is! I would love to have an easy but gourmet meal like that when I get home from work

  92. I’d eat any of their raviolis in an instant, but their pesto sauce is calling my name! I’d use it to make some yummy pesto pizza and/or as part of a pasta salad.

  93. I would use the rainbow five cheese tortelloni to make an antipasto-pasta salad! Toss chopped salami, mushrooms, roasted red peppers, artichokes, olives, fresh basil and/or parsley, parmesan and my favorite dressing together with the cooked pasta and serve at room temperature. It’s the best!

  94. I love the butternut squash ravioli and I found a recipe on the Monterey Foods Website for butternut squash ravioli with brown sugar walnut sage butter. Yum!

  95. YUM! All of these products look delicious! As a busy college student, it’s hard to find a balance between quick, easy, and healthy, and these pastas seem to fit the bill!

  96. I i would make the ravioli , cool it , and add it to tuna fish mixed with Caesar salad dressing for my meatless Good Friday dinner. Add garlic bread and a good red and I’m all set.

  97. My son loves ravioli and never notices if it has spinach in it…I love that! So I’d go the ravioli route πŸ™‚

  98. I would love to make their potato parmesan gnocchi,then toss with some olive oil, roasted asparagus, and wilted spinach. YUM.

  99. The ravioli looks amazing! This post is making me hungry and being 7 months pregnant makes cooking a challenge!

  100. I love love love a good tortelloni soup. They have a good variety but I think the 3 cheese broccoli would be great with a veggie broth soup and a ton of veggies. Yum!

  101. I would use the Spinach Ravioli to make a ravioli lasagna!
    Layer Monterey Gourmet Sauce of your choice with Monterey Gourmet Creamy Florentine Ravioli, Shredded Mozzarella and Grated Parmesan, ending with sauce and cheese layer.
    Bake at 400 for 30 mins or heated through and cheese is melted and bubbling. yum.

    (try Alfredo Sauce with Spinach ravioli for a “white” lasagna)

  102. ooh, i would definitely go with the butternut squash ravioli, and make a sage cream sauce to go over the top of it

  103. I lie most pastas and sauces, but I would have to go with sor sort of ravioli and PESTO. My fiancΓ© and I are both huge pesto lovers.

  104. It all looks fantastic – esp the ravioli! I miss great pasta – now that my hubby is gluten-free, I don’t get to enjoy it much.

  105. They all sound delicious but I think I would narrow it down to either the lobster ravioli or the roasted garlic chicken ravioli. Yum!

  106. Oh the Ravioli would be great! My little toddler LOVES raviolis and the more veggies we can sneak in the raviolis, the better.

  107. New favorite in our home is spinach stuffed shells. So I would make those and then an herbed foccacia to go along with it! dang I am hungry now…

  108. It all looks so yummy, but I would love to try the marinara sauce with the whole wheat tomato, basil, & mozzarella ravioli!

  109. Using organic food, especially gourmet monterey foods, allows you to have more fun, I think. Sounds yummy and looks very yummy. and I would love to try them. πŸ™‚

  110. OH! Fairbanks, AK Freddies just started carrying these! My fiance came home with friends and all their video game systems for a gathering, WITHOUT calling first! HE handed me three packages of Fire Roasted Mushroom & Four Cheese Ravioli, four loaves of sourdough, a pound of butter and had the audacity to say that he knew I still had a hidden couple of jars of my marinara! OH SO busted! Well, I knew these guys, serving up plates of pasta meant I would also be scrubbing the carpet in the morning. Despite the fact I live in a cabin in the middle of the woods, I try to keep it clean. I decided to make it easy for me I tossed them with garlic and basil infused olive oil and threw them into a hot oven and BAKED them, instead of frying or boiling. Headed up ONE jar for dipping and served them up in a big plate in the center of their gaming mess with the bread just heated up with a bowl of whipped garlic butter (which I already had.) They ate with paper napkins and fingers and even cleaned up! WOOT!

  111. I would definitely make homemade gnocchi with Monetrey Gourmet Foods pesto…a perfectly light and filling spring dinner!

  112. I have never tried Monterey ravioli, but after seeing these pictures I think I might need to!!! The ravioli looks amazing!!!!

  113. I would use a ravioli with a pesto sauce. Oh how I love pesto! Throw in some yummy breadsticks and a salad, can’t go wrong!

  114. The Butternut Squash Ravioli with Brown Sugar Walnut Sage Butter recipe on their website sounds amazing. (

    I looove a simple butter sauce on butternut squash ravioli. I’ll definitely have to check them out. I’m not familiar with this brand but I love to be able to use quality ingredients when I don’t have time to make everything. It doesn’t feel like you’re letting your family down.

  115. I love the idea of butternut squash ravioli. I also like to have fresh pasta in the fridge as I have a picky toddler who is always up for eating ravioli.

  116. I would use the pesto to make a chicken dish the family loves. It has pecans, bacon, mushroom and pesto sauce topped with mozzeralla (it’s to die for) πŸ™‚

  117. I would make chicken spinach and sun dried tomato ravioli tossed either with alfredo sauce and bacon or tossed with artichoke lemon pesto.

  118. I would love to make some sort of chicken alfredo with the Three Cheese Broccoli Tortelloni! Can’t get enough cheese. πŸ˜‰

  119. I’d probably make the Florentine Ravioli with just a light olive oil,garlic ,and white wine sauce. The Ravioli is so good by itself,it doesn’t need a heavy sauce.

  120. I’d take the butternut squash ravioli and make a creamy basil sauce. Throw in some asparagus and walnuts for a little crunch.

  121. This week, I’ve really reeeeeeeeally wanted grilled cheese and tomato soup. Being the classy lady that I am, I have elected to forego the traditional white bread, cheese-style sandwich slices, and Campbell’s condensed jellied tomato soup-style product for a more fancy, adult version, which makes this question actually incredibly relevant. On top of having fresh-baked some Challah bread for this project last night, in a few hours I will be making a diviiiiine tomato basil bisque, which I am sure would be phenomenal with Monterey’s pesto sauce used as an ingredient.

    Kat’s Tomato Basil Bisque:


    1 med. onion, diced.
    3-5 cloves of crushed/diced garlic (Don’t be afraid to use more if you really dig the stuff!)
    1 lb butternut squash-Peeled and cubed.
    1 7oz container Monterey’s basil pesto with almonds and pine nuts.
    2 14.5oz cans diced tomatoes
    2 6oz cans tomato paste
    2 14.5oz cans tomato sauce
    4 cups vegetable broth
    1/2 cup sugar
    5 or so dashes of your favorite hot sauce
    1 1/2 cups heavy cream (or 2 cups half and half)
    6 Tablespoons olive oil.
    2 bay leaves.
    Salt and pepper to taste
    2 tsp Italian seasoning if desired
    1 tsp Thyme if desired.

    In a large soup pot over medium heat, sautee the onions and garlic in the olive oil until they are transparent and smell unbearably wonderful. At this time, add the italian seasoning, bay leaves, thyme and a little salt and pepper so they can be heated by the oil and their flavors enhanced.

    Add to the pot (carefully! Wouldn’t want there to be a splashback that ruins your awesome outfit!) the vegetable broth, tomato sauce, diced tomatoes, and tomato paste. Stir until combined, then gently add the butternut squash.

    Let the soup gently boil until the squash is almost fork-tender, like when making mashed potatoes. Add the entire container of Monterey pesto to the pot as well as the half cup of sugar. Stir until the pesto is fully combined in the mix and the squash is really nicely softened.

    Remove pot from heat, and remove bay leaves from pot.

    In a blender, food processor, or with an immersion blender… Blend the soup until it is a nice, chunk-free consistency. We’re going for smooth and creamy, here, not rustic and textured.

    With all the soup safely returned to its pot, put it back on the stove on a medium-low heat. Add the cream/half-and-half, and a couple of hits of hot sauce. Taste. Add more sugar, hot sauce, salt, and pepper as desired. Let soup simmer for 5 minutes minimum, but it’s fine if you let it sit on the stove on low heat for longer if you find yourself suddenly unable to control your put-soup-into-bowl-and-devour urges.

    This soup is EXCELLENT when served in a bread bowl and topped with a dollup of sour cream or some shredded parmesan, but it is even more amazing when paired with a simple grilled cheese sandwich.


  122. pesto – pesto! i LURVE pesto sauce. I would use it to make some yummy bruschetta…i cut up my bread, and spread a thin layer of herbed cream cheese on it and put it under the broiler. i top that with pesto sauce, and then a layer of tomato/garlic/basil and parm. it’s divine. i could eat pesto with a spoon!!!

  123. I’ve had Monterey Gourmet ravioli before and really enjoyed it. I would toss the Lobster Ravioli with a homemade tomato basil cream sauce and a sprinkling of freshly grated pecorino. Mmm.

  124. There are so many delicious choices! I would love to try the Smoked Mozzarella & Artichoke Ravioli with marinara sauce. I think my husband would love this!

  125. Oh my – I am hungry and they all sound good right now. I think one of my favorites is pasta primavera.

  126. Now that I have spent a few minutes clicking and drooling I have settled on Monterey Gourmet Foods pesto, either the basil pesto on their whole wheat, mozzarella and tomato ravioli, or the cilantro pesto, which I would eat on a small pasta (penne, for example) with some fresh broccoli cooked in the pasta water at the last minute.

  127. Somewhere on the web I saw someone had used spinach and cheese stuffed ravioli to make lasagna; substituting the ravioli for the regular lasagna noodles. This sounds like a fabulous idea to me so I would use Monterey’s ravioli, some roasted veggies, fresh cheeses, and Monterey’s marina for what I think would be a yummy casserole. Thank you!

  128. I would use the same Ravioli you used but I would toss in some pine nuts and then use an alfredo sauce to cover it. I am drooling just thinking about it!

  129. I would make the cheese florentine ravioli with my own canned sauce, topped with grilled eggplant,mozz and parm cheese and put under the broiler until nicely browned and bubbly!!

  130. Ravioli and pesto with a little bit of cream. Perfect for nights when my kids have taekwondo and baseball and there is no chance of me getting any cooking done.

  131. I would make anything with pesto because that is my favourite. Probably the creamy ricotta ravioli with pesto, with a small salad on the side. With garlic bread of course πŸ™‚

  132. I would make ravioli. Love it, but to complicated to make from scratch for me (mom of two young kids!). Looks so wonderful!

  133. YUmm! Looks so good. I would make any of the pastas with arugula pesto made with fresh arugula, lemon, garlic and parm. Those fat ravioli look so fluffy and delicious/

  134. I would definitely make a baked ravioli casserole, using the small square whole wheat tomato, basil and mozzarella ravioli. I’d toss them (cooked) with some sauteed bell pepper and onion and the Monteray hearty garden marinara sauce. I would pour this into a casserole, spread a thin layer of their olive and garlic tapenade on top and then top with mozzarella and Monterey parmesan cheese. Bake it to melt the cheeses and presto… baked ravioli casserole. Yummy and quick πŸ™‚

  135. I would serve the Butternut Squash Ravioli…from the photos these frozen meals look homemade! I don’t usually buy frozen dinners because of all the unknown ingredients, but these meals look fantastic!

  136. I can almost taste the Butternut Squash Ravioli, definitely top on my list to serve with roasted chicken and fresh spring peas.

  137. Ohhh, I think I’d try the butternut squash ravioli! I’m excited about trying out their products as I have never used them before! Have a happy Easter!

  138. I would quick well-balanced dinners for myself. Tasty packaged ravioli is the best because it’s so time-consuming to make. I would add spinach and mushrooms to the sauce! MMM!

  139. Thanks a lot for being my personal lecturer on this issue. I enjoyed your article greatly and most of all enjoyed reading the way you handled the aspect I considered to be controversial. You’re always extremely kind towards readers really like me and let me in my lifestyle. Thank you.

    Gourmet Secrets

  140. Their pesto would make a great addition to my favorite “college gourmet” meal! Add noodles, edamame, and tuna and you’ve got yourself a meal!

  141. The flavor you tried sounds great, Monterey Gourmet Foods Creamy Ricotta Florentine with a homemade pesto sauce, maybe a caprese salad as a side.

  142. I want to try the Tortelloni, although that Ravioli is looking pretty incredible =). Thanks for hosting a fun giveaway. I would be the luckiest ever if I won =). You guys always take incredible photos. I follow you on pinterest and I get envious of how beautiful your photos are, wish I knew all your tricks.

  143. I think I’d use the tomato, basil and mozzarella ravioli and the fire roasted mushroom and four cheese ravioli layered with homemade sauce (or maybe I’d try one from Monterey Gourmet) and little meatballs to make a cheater’s lasagne!

  144. The smoked mozzarella and artichoke ravioli sounds amazing! I am always looking for helps on those busy nights that don’t involve a drive thru πŸ˜‰ Looking forward to trying these!

  145. Since my family is Italian I would probably use one of my grandpa’s favorite Sicilian recipe, or I’d make my Linguine with Peppers or Pesto Peppers with Pasta!

  146. I would make the Tomato, Basil & Mozzarella Ravioli. It sounds delicious and simple enough for a working college student to make!

  147. I think the Smoked Mozzarella & Artichoke Ravioli with the Cilantro Lime Pesto sounds fabulous! Add candles and some wine for a nice romantic dinner!

  148. I made herbed tilapia over creamy polenta with roasted vegetables just the other day. It was awesome! I use polenta in place of pasta all the time because of gluten allergy.

  149. Being in my first trimester of pregnancy, I’m tired all the time! It’s so nice to have something so convenient and yummy to eat!

  150. Some of that ravioli looked so good, I think I would just make a meal serving it as is – maybe with a little butter and parmesan. Yum!

  151. Mmmm, definitely would make the Butternut Squash ravioli. I might even lie and say I made it from scratch!

  152. I would start with the rainbow five cheese tortellini. I would add a jarred organic marinara sauce. Then include some artisan bread and a salad made with local greens.

  153. Even though my family loves pasta, I’ve discovered I can sometimes use rice in place of pasta and they love it too. Especially brown and wild rice. Recently I paired alfredo sauce with brown rice and grilled scallops and it was out of this world! I would love to try Monterey Gourmet Foods Alfredo sauce in my recipes.

  154. I would use their alfredo sauce to make my family’s favorite Chicken Alfredo with fresh mushrooms
    amethyst2272 at

  155. Adding the Monterrey marinara sauce to an eggplant dish, saves time from making the red sauce from scratch. I’d slice an eggplant lengthwise into 1/2 inch thickness slabs, then dip the slices individually into an egg mixture, followed by a Panko bread crumb mixture, bake in the oven until the eggplant is done, and then top with the Monterrey marinara. Delicious!

  156. I think I would love the tortellini with their pesto sauce, so that would be the first thing I would make…honestly though, all of the products really look delicious!

  157. I think i would make some type of yummy salad to go with the pasta and add a mild cream sauce to go with it. I don’t really use recipes any more…
    Thanks for a chance to win and have a great day!

  158. I’d love to use the Alfredo sauce to make Chicken Fettuccine Alfredo with broccoli – my son’s favorite meal!

  159. I would love to make a pasta salad that would be delicious as the weather gets warmer. Thanks for the chance to win!

    gina.m.maddox (at) gmail (dot) com

  160. tweet-!/CrazyItalian0/status/204948690870337536

    gina.m.maddox (at) gmail (dot) com

  161. The Monterey Gourmet Foods Product sounds delicious and your recipe looked so yummy! I would love to make the Roasted Chicken & Mozzarella Ravioli and Basil with Almonds & Pine Nuts Pesto Sauce. Can’t wait to try them!


  162. The variety of ravioli is amazing. I’d love to try all of them especially the Roasted Garlic Chicken Ravioli. Add my favorite Alfredo sauce and dinner is perfect.

  163. I’d love to have some Rainbow Five Cheese Tortelloni on hand to whip up a quick dinner with marinara sauce.

  164. Omg! I soooo want to try the artichoke and colby jack ravioli! I am not a very good cook, but I think I would make it easy on myself and just toss it with a mix of roasted cherry tomatoes, olives, garlic and capers and be good to go.

  165. I’d make my own version of Chicken Piccata using their Artichoke Lemon Pesto, chicken, artichoke, and capers!

  166. This brand of pasta looks amazing! And from your pictures, it also looks like it really fills you up after eating. I’ve been looking for a good lasagna recipe, but I think I would like some of the Monterey Gourmet pasta and use it to make a lasagna casserole. Thanks for the chance to win!

  167. I am trying to find fresh Ramen Noodles.

    If this is in your product line please let me know here in the Salinas, Monterey area I can find them

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