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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


Cooking Directions:

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.