Cheese Ravioli With Tomato-Basil Cream

Cheese Ravioli With Tomato-Basil Cream
Serves 4-6

Only one problem with this quick, quick, quick dish: what to do with the rest of the wine after you use two Tbsp in the recipe. Wait! I know! I’ll bet you do, too.



1 20-oz package refrigerated cheese ravioli
1 16-oz jar sun-dried tomato-Alfredo sauce
2 Tbsp. white wine
1 14 oz can petite diced tomatoes
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce and wine into a medium saucepan.

Stir in tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until heated. Blend with ravioli, and top evenly with 1/3 cup grated Parmesan cheese. Garnish with basil strips.