Bring a large pot of salted water to a boil and cook ravioli according to package instructions. While ravioli is cooking, pour sun-dried tomato Alfredo sauce into a medium sauce pan. Add the white wine to the empty Alfredo sauce jar; cover tightly with the lid and shake well. Pour the wine into the saucepan and stir to combine. Add the chopped tomatoes and basil, cook over medium-low heat for 5 minutes until heated. Toss the cooked and drained ravioli with the sauce and divide evenly among plates. Top grated Parmesan cheese and garnish with extra basil if desired.
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