Tuscan Pasta with Tomato Basil Cream
1 Bag of Celentano or Italian Village Cheese Ravioli
1 (16oz.) Jar of Sun-Dried tomato Alfredo Sauce
2 Tablespoons of White Wine
2 Medium –size fresh Tomatoes, diced
½ Cups of Fresh Chopped Basil
1/3 Cup of Grated Parmesan Cheese
Additional Basil for garnish
Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
While Pasta is cooking, pour sun-dried tomato alfredo sauce into a medium sauce pan. Add the white wine into the alfredo sauce jar; cover tightly with the lid and shake well. Pour into the saucepan and stir wine mixture into the tomato alfredo sauce.
Stir in the chopped tomatoes and the ½ cup of basil leaves, cook over medium-low heat for 5 minutes or until thoroughly heated through. Toss the finished cooked pasta with the sauce and divide evenly among plates and top evenly with 1/3 cup of grated parmesan cheese, garnish with extra basil leaves if desired.